Raspberry clouds - biscuits

I have to say here, that my valiant work colleagues who taste test everything were exceedingly appreciative of these and the general consensus was these were the best things I have made them in the last few months.

Raspberry Clouds - makes about 70 individual biscuits or 33 raspberry clouds depending on how much dough you eat before cooking.

8 oz butter soft butter

2 1/4 oz icing sugar

¼ tsp vanilla extract

¼ tsp almond extract

7 oz plain flour

2 ¼ oz cornflour

Filling:
I used my own home made raspberry jam

Butter cream

3oz very soft butter

8 oz icing suger

a few drops of vanilla essence

2 tbsp room temperature milk

Temp 175 degrees C

Tips: 

• Put baking tray in fridge to cool before mix dough 
• Between batches wash and dry baking tray and place in freezer for about 5 minutes. 
• Use the press shape that looks like a 5 petalled flower 
• Any biscuits that do not press correctly pick up and add back into spare dough 
• After each loading of the press do a couple of practice presses straight into bowl with dough in and then scrap excess dough from bottom of press with spatula. 
• Recommended you watch a couple of the 'How to use a cookie press' videos on youtube. 
• Use an icing syringe set rather than piping bag 
• Use a size 30 piping nozzle

Directions: 

1. Using electric hand held mixer cream butter until smooth and paler in colour. 
2. Add sugar, vanilla and almond extract and mix until smooth. 
3. Sift together flour and cornflour, add to mix and mix well. 
4. Put some dough in biscuit press, choose design. 
5. Press biscuits directly onto cooled baking tray. 
6. Bake for 8 minutes. 
7. Cool fully on cooling rack before putting the biscuits together. 

Butter cream. 

1. Using electric hand held mixer cream butter until smooth and paler in colour. 
2. Add vanilla and milk, mix until smooth. 
3. Add icing sugar a little at a time and mix well.

Putting together.

1. Place half of the biscuits on a large tray upside down. 
2. Place some of the butter cream in piping syringe. 
3. Holding one of the biscuits upside down pipe 5 rosettes onto each biscuit, so that the rosettes just touch, they are within a 1mm of the edge and leaving a gap in the middle. 
4. Once all the biscuits on the tray are iced get 2 tsps or clean and reuse the piping syringe, put a small dollop of jam into the middle of each biscuit - just enough to fill the gap, then sandwich all the biscuits together using the other half of the biscuits.