1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 24-hole mini muffin tin with cooking spray.

2

To make the biscuit dough, put 60g of the soft cheese and all the butter in a medium bowl, then beat with a hand-held electric whisk until smooth. Add the milk and 1 tablespoon of the granulated sugar and beat until blended. Add both flours and a pinch of salt, stirring until moist clumps form. Knead the dough in the bowl 4 times to form a ball.

3

Divide the dough into 24 pieces (about 1 heaped teaspoon each). Roll one piece of dough into a ball and use your fingers to flatten and shape into a 2.5cm round. Press into the base and sides of the prepared muffin tin. Repeat with the remaining pieces of dough.

4

To prepare the filling, put the remaining soft cheese and granulated sugar in a food processor along with the egg, orange zest and juice, and vanilla extract. Pulse until smooth and combined.

5

Spoon 2 teaspoons of the filling into each cup. Bake for 15-20 minutes until the filling is just set (see Cook’s tip) and the pastry edges are golden. With the tip of small knife, carefully lift out each biscuit bite and let cool on a wire rack. Top each one with a raspberry, dust over the icing sugar and serve.