These chocolate sponge kisses are wonderful. I love the combination of the rose and raspberry in the filling to make a modern and elegant sweet treat for a high tea.

Makes: 35 kisses
Preparation Time: 20 minutes
Cooking Time: 12 minutes


125g butter, softened
1 cup (160g) lightly packed brown sugar
1 teaspoon vanilla extract
1 egg
2/3 cup (70g) cocoa powder
1 teaspoon bicarbonate of soda
¼ teaspoon salt
1½ cups (225g) plain flour
2/3 cup (160ml) buttermilk

Rose and Raspberry Filling
250g cream cheese, softened
½ cup (80g) icing sugar, sifted
1 ½ teaspoons rosewater
2 punnets (250g) raspberries, fresh or frozen (see Note)


  1. Preheat oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.
  2. Using an electric mixer beat butter, brown sugar and vanilla in a large bowl until pale and creamy. Add egg and beat until combined. Sift cocoa, bicarbonate of soda and salt into the batter and mix to combine. Fold in half the flour and half the buttermilk and repeat; mixing until well combined.  The mixture will be quite thick.
  3. Use a piping bag to pipe one teaspoon of mixture at a time onto prepared trays. Space slightly apart to allow room to spread during cooking.
  4. Bake for 12 minutes or until just firm. Place on a wire rack to cool completely.
  5. Meanwhile, make the rose and raspberry filling. Using an electric mixer, beat cream cheese, icing sugar and rosewater until smooth. Add one-quarter cup of the raspberries and continue to beat until well incorporated. The mixture will turn a glorious shade of pink.
  6. To serve, spread a half teaspoon of filling mixture onto the flat side of each biscuit. Top half the biscuits with whole raspberries, placing them around the edge. Sandwich with remaining biscuits, pressing down gently.

Lyndey’s Note:

If using frozen raspberries, thaw them out and make sure they are well drained.