Published On: Tue, Feb 11th, 2020

Raspberry cream shortbreads

Raspberry cream shortbreads recipe by Waitrose & Partners

These heart-shaped raspberry cream shortbreads biscuits are an adorable sweet treat for this time of year.

You can also make these biscuits using regular round cookie cutters for year-round biccies!

Raspberry cream shortbreads

Raspberry cream shortbreads

Author Waitrose

Ingredients

  • 110 g unsalted butter, at room temperature
  • 50 g caster sugar, plus an extra 1 tbsp for sprinkling
  • 1 grated zest of a lemon
  • 170 g plain flour
  • 1/4 tsp fine salt
  • 75 g Raspberry Conserve
  • 1 tbsp double cream

Instructions

  1. Using electric beaters, cream the butter and sugar in a bowl for 2-3 minutes until light and fluffy. Beat in the lemon zest, then sift in the flour and salt. Combine to a smooth paste.

  2. Bring the dough together in your hands (it will be crumbly and soft) and place on a large sheet of parchment. Cover with more parchment and roll out the dough, between the sheets, to about 1.5cm (1⁄2in) thick. Chill for 30 minutes. Preheat the oven to 170°C/Gas Mark 3; line a large baking tray with parchment.

  3. Remove the dough from the fridge and, still between the parchment, roll out further to about 3mm (1/8in) thick. Remove the top layer of parchment and, using a 7cm (23⁄4in) heart-shaped cookie cutter, stamp out as many biscuits as possible; transfer to the baking tray. Next, stamp a 3cm (11⁄4in) circle (use the base of a piping nozzle or cut freehand with a sharp knife) from the centre of half of the hearts. Carefully remove the centres and re-roll with any scraps of dough to make more biscuits.

  4. Scatter the biscuits with the extra 1 tbsp sugar and bake for 15 minutes, or until light golden. Transfer to a wire rack to cool completely. Mix together the jam and cream. Spread 1 tsp over the unsugared side of the whole heart biscuits and top with the stamped-out biscuits. These are best eaten on the day of making (or store the biscuits and jam separately in airtight containers and assemble just before serving).

More biscuit recipes

As featured in February 2020 issue of Baking Heaven Magazine

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