Prep Time

50 mins 

Cooking Time

15 mins


30 biscuits

A seasonal treat that’ll make a great gift all year round. With Mainland Unsalted Butter as the secret ingredient, these soft chewy cookies come to life with crunchy hazelnuts and raspberry icing.



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  • 125g Mainland Unsalted Butter
  • 90g Caster sugar
  • 90g Ground hazelnuts
  • 1 teaspoon Lemon juice
  • 1 teaspoon Vanilla extract
  • 185g Plain flour


  • 250g Icing sugar
  • 1 teaspoon Mainland Unsalted Butter
  • 1-2 teaspoons Raspberry essence or liqueur
  • 1½ teaspoons Hot water
  • Freeze dried raspberries


  • Preheat oven to 160°C. Line a baking sheet with baking paper.
  • Cream together 125g Mainland Unsalted Butter and 90g caster sugar until light and fluffy.
  • Stir in 90g ground hazelnuts, 1 teaspoon lemon juice and 1 teaspoon vanilla extract.
  • Sift in 185g plain flour to form a firm dough.
  • On a floured board roll out to ¼ cm thickness and cut into 5cm rounds. 
  • Place on baking sheet and bake 12 to 15 minutes, or until lightly browned. Cool on wire rack.


  • Sift 250g icing sugar into a bowl.
  • Add 1 teaspoon melted Mainland Unsalted Butter and 1 to 2 teaspoons raspberry essence or liqueur.
  • Stir in 1 ½ tablespoons hot water, drop by drop, until mixture is of spreading consistency. 
  • Spread icing onto completely cooled biscuits. Sprinkle with freeze dried raspberries.