Man alive, I love fresh berries. And I find myself become increasingly more nervous that there are less and less of them available as the season draws to a close. I suppose that’s why I try to use them in every way I possibly can before they disappear and make way for oranges and clementines. I’ve used them to make glorious mixed berry pies, in quick smoothies for breakfast, piled on top of French toast and mixed into pancake batter. And to make sure I get to enjoy their beautiful flavours through the dark and gloomy winter months, I have started making preserves with the berries I can still get my hands on. I made this incredibly quick and easy raspberry jam in less than 10 minutes a few weeks ago when raspberries went on sale at my local grocery store and have been enjoying it on toast, mixing it into softly whipped cream to top meringues and most impressively, making these gorgeous cookie sandwiches. I made a very simple cookie dough which I baked until the cookies were golden brown and cooked through and then I sandwiches the cookies together with a little bit of the ruby red raspberry jam and a dollop of vanilla butter cream. The sweet, creaminess of the butter cream added the perfect butter to the sharp, tartness of the raspberry jam. Just delicious. I feel obliged to mention that these would also be an adorable hand-made gift for your beloved for Valentine’s day but as I am not really a celebrator of the day and its red hearts and teddy bears, I will just be making these for myself and if C happens to have one, I’ll pretend I made them all for for him. That counts, right?
