Whoopies with fresh raspeberry et lemon zest cream cheese
IngredientsRecipe for 36 biscuits
For the biscuits
For the stuffing
Preparation time: 45.00 min
- For the biscuitsIn the mixer, smooth the butter with the sugar and the vanilla. Add the eggs and mix it well, and add in three times the flour and the milk alternatively.On a baking tray with a parchement paper and a little bit of Pam spray, realize 5cm discs with a pastry pocket, and cook it for 15 minutes. The biscuits should stay a little soft.Let it cool down out of the baking tray.
- For the stuffingIn a bowl, smooth the cream cheese with the sugar, add the fresh raspeberry and the lemon zests, mix it to break the raspeberry.With a pastry pocket, put some stuffing between two biscuits.
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