Strawberry and champagne shortbread

Create this delicately flavoured strawberry and champagne shortbread biscuit with different shaped cutters to make this recipe ideal for various occasions.

Brought to you by Carr's Flour

Strawberry and champagne shortbread from Carr's Flour

Perfectly paired with Champagne!

Known for their tried and tested reputation that's given confidence to bakers for nearly 200 years, Carr's' team of expert millers blend tradition and expertise to produce flour you can trust.



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For the biscuits

  • 225 g unsalted butter ((extra for greasing tray))
  • 2 tbsp strawberry jam
  • 100 g caster sugar
  • 285 g Carr's Plain Flour ((extra for dusting))
  • 1/2 tsp salt

For the icing

  • 200 g icing sugar
  • 2 tbsp champagne
  • 3/4 tbsp strawberry jam
  • cold water


Preheat the oven to 170˚C (Fan 150˚C, Gas Mark 3)
Cream together the butter, sugar, salt and jam in a large bowl until light and fluffy.
Add the flour a little at a time, until mixed in.
Be careful not to over work the ingredients.
Once the dough has formed, wrap in cling film and place in fridge for 2 hours or until cool.
Sprinkle some flour onto your work surface and knead lightly until you have a loose dough.
Roll out the dough until it’s roughly 0.5 cm thick.
Cut out using a cutter and place onto a lightly greased baking tray and bake for 25 minutes (until pale brown and crisp).
Allow to cool on a wire rack.
Meanwhile stir together the icing sugar, champagne and jam in a small bowl and mix until a stiff paste has formed. Add more champagne or water to loosen if needed. Dip each biscuit until half covered.
Place back onto a wire rack until dry, then enjoy with the rest of the champagne!

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