Step 1

Preheat the oven to 180°C and line two trays with baking paper.

Step 2

Beat butter and sugar with an electric beater until pale and fluffy. Add vanilla. Turn mixer speed to low, combine flours and add to mixture, mixing until you have a soft ball of dough.

Step 3

Roll dough into 24 walnut-sized balls and place on trays, leaving room for them to expand slightly. Gently flatten each one with a fork.

Step 4

Bake for 15-20 minutes until golden. Leave to cool before sandwiching with butter cream.

Step 5

For the butter cream, beat the second measure of butter and icing sugar for 2-3 minutes until pale and fluffy. Add food colouring and raspberries, then beat until well combined. Chill until required.