- 75 g unsalted butter, softened
- 125 g Fairtrade light brown soft sugar
- 1 medium free-range egg
- 1 tsp Madagascan vanilla extract
- 0.5 tsp baking powder
- 175 g plain flour
- 50 ml buttermilk
- 1 tbsp red food colouring
For the icing:
- 50 g full-fat soft cheese
- 30 g unsalted butter, softened
- 0.5 tsp Madagascan vanilla extract
- 225 g icing sugar, sifted, plus extra for dusting
Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 baking trays with baking parchment.Beat together the butter and sugar using an electric hand mixer for 2-3 minutes, until light and fluffy. Add the egg and vanilla extract and beat until well combined.
Add the baking powder. Whisk in the flour and buttermilk in alternate batches on a low speed, starting and finishing with the flour – be careful not to over-beat. Whisk in the food colouring. Spoon the mixture into a piping bag fitted with a 1cm plain nozzle.
Pipe the batter onto the baking parchment in small circles, about 2-3cm in diameter. Leave a 3cm gap between each as they will spread. Bake for 14 minutes, or until they're puffed up and spring back on touching. Cool on the baking trays for at least 10 minutes, then transfer to a wire rack.
For the icing, beat the soft cheese and butter using an electric hand mixer. Add the vanilla extract and icing sugar. Beat on a low speed at first and increase the speed until the icing is smooth and fluffy.
Use the icing to sandwich the pies together in pairs, with the flat sides facing each other. Dust with icing sugar before serving.