• 170g Co-op unsalted butter, softened
  • 225g Fairtrade granulated sugar
  • 1 tsp vanilla extract
  • 225g ground almonds
  • 250g Co-op plain flour
  • For the buttercream filling:
  • 225g Fairtrade icing sugar, sifted, plus extra for dusting
  • 100g Co-op unsalted butter, softened
  • A squeeze of lemon juice, to taste
  • 40g Co-op raspberries


  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