Puree the raspberries with the icing sugar then press through a sieve over a serving bowl. Stir in yoghurt, leaving swirls of raspberry, and place in the fridge until ready to serve.

To make the biscuits, cream the butter and sugar together in a bowl using electric beaters until the mixture is pale and thick. Add the eggs one at a time, beating after each addition, then add the vanilla. Sift the flour, baking powder and a pinch of salt together and fold into the wet mixture using a metal spoon. Once the mixture has come together, roll into a flat disc, cover with plastic wrap and chill for 1 hour.

Preheat the oven to 180°C and line a baking sheet with baking paper.

Roll the biscuit dough out on a floured surface until 1cm thick. Cut using letter or number-shaped biscuit cutters. Place the biscuits a little apart on the baking sheet. Bake for 8 minutes until golden. Cool on a rack, then dust with icing sugar and serve with the raspberry yoghurt dip.