Ingredients
Raspberry butter cream
Chocolate ganache
Method
1.Preheat oven to 200°C/400°F. Grease oven trays; line with baking paper.
2.Beat butter, sugar and egg in a small bowl with an electric mixer until light and fluffy. Beat in sifted dry ingredients and buttermilk, on low speed, until mixture is smooth.
3.Drop level tablespoons of mixture about 5cm apart onto trays.
4.Bake pies about 10 minutes. Cool on trays.
5.Meanwhile, make raspberry buttercream, Beat butter in a small bowl with an electric mixer until light and fluffy. Beat in sifted icing sugar and milk. Tint pink with colouring; stir in jam.
6.Next make chocolate ganache. Bring cream to the boil in a small saucepan. Remove from heat; add chocolate, stir until smooth.
7.Spoon buttercream into a piping bag fitted with a 2cm fluted tube. Pipe buttercream on flat side of half the cooled pies; top with halved fresh raspberries, cut-side facing up. Spoon half the chocolate ganache over raspberries, then sandwich with remaining pies.
8.Spread remaining ganache over pies; top with raspberry lollies.
