Ingredients

170g local unsalted butter, softened
225g Fairtrade granulated sugar
1 tsp vanilla extract
225g ground almonds
250g Coop plain flour

For the buttercream filling:
225g Fairtrade icing sugar, sifted, plus extra for dusting
100g local unsalted butter, softened
A squeeze of lemon juice, to taste
40g Coop raspberries

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4

2. Beat the butter and sugar together in a large bowl with an electric whisk (or a stand mixer if you have one) for around 3 mins, then beat in the vanilla extract

3. Add the almonds, sift over the flour and add a pinch of salt

4. Mix with a round-bladed knife until the dough starts to come together – you may need to add 1-2 tsp cold water

5. Turn the mixture onto a clean surface and bring together with your hands

6. Divide into 40, then roll into small balls (about 20g each)

7. Place onto 2 lined baking trays, gently squash each ball, then bake for around 15 mins, until risen and just beginning to turn golden

8. Leave to cool on the baking tray for 10 mins before transferring to a wire rack to cool completely

9. For the buttercream, beat together the icing sugar, butter and lemon juice until smooth, then fold through the raspberries to create a ripple effect

10. Spread the filling on the flat side of half the kisses, sandwich together, then dust with icing sugar to serve