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Raspberry kisses

  • 15 minutes
  • 12-15 minutes
  • Makes 18-20
Raspberry kisses

I have wonderful fond memories of a house full of baking aromas and these were one of my mother's all-time favourites.


  • 125 grams butter, softened
  • ½ cup sugar (caster is good)
  • 1 egg
  • grated rind of 1 lemon
  • 1 cup flour
  • 1 cup cornflour
  • 1 teaspoon baking powder
  • 1 teaspoon ground mace or nutmeg
  • ½ cup raspberry jam
  • icing sugar to dust


  1. Preheat the oven to 180ºC. Lightly grease 1-2 baking trays or line with baking paper.
  2. In a large bowl, beat ther butter and sugar together until creamy.
  3. Add the egg and lemon rind and beat well.
  4. Sift together the flours, baking powder and mace or nutmeg and stir into the creamed mixture. Do not overmix or the cookies will be tough.
  5. Place mounded teaspoonfuls of mixture onto the prepared baking trays.
  6. Bake in the preheated oven for 12-15 minutes until the cookies firm up and have begun to brown lightly around the edges.
  7. Transfer to a cake rack to cool. Once cold, join two similar-shaped cookies together with raspberry jam and dust lightly with icing sugar. Store in an airtight container.

Cooks Tips

- Mace is the lacy outside covering on the nutmeg that when fresh is a deep fire-engine red. Once dried it becomes a deep ochre-orange colour. The flavour is more delicate than nutmeg but both can easily be interchanged.

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