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Raspberry Shortbread Biscuits

  • Sarah L Samuels
  • 14 hours ago
  • 2 min read

I wanted to make some shortbread biscuits with some summer flavours and I had some freeze dried raspberries in my cupboard so I decided this was a perfect flavour for summer biscuits.


I decided to cut the shortbread in flower shapes and add a white chocolate button for decoration. I think you will agree they look very pretty but also taste delicious and perfect for the summer months or anytime of the year.



They would look great for a treat after a barbecue, a summer afternoon tea or just to go with a nice cuppa! They would also make great presents for friends or family wrapped up in pretty bags with ribbon.




Line two baking trays with baking parchment.


Place the butter and sugar into the bowl of a stand mixer and mix until combined.




Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough.



Add 8g of the freeze dried raspberries and mix again until fully incorporated.




On a floured surface roll the dough out to ½ cm thickness and cut out with a 6cm flower shaped cutter (approx 18 biscuits).




Place on the prepared trays and chill in the fridge for at least 30 minutes.



Preheat oven to 180°C (160°C fan) then bake for 20 minutes.


Remove from oven and place a chocolate button on the top and place back in the oven for 1 minute to melt the chocolate slightly.



Remove from the oven then sprinkle the left over raspberries on top of the chocolate.



Leave to cool slightly on the trays then transfer to a wire cooling rack to cool completely.





Raspberry Shortbread Biscuits


Sarah's servings: 18

Sarah's skill: Easy

Baking time: 21 minutes



INGREDIENTS

200g unsalted butter, softened

100g caster sugar

200g plain flour

100g cornflour

Pinch of salt

10g freeze dried raspberries

18 large white chocolate buttons



METHOD

  1. Line two baking trays with baking parchment.

  2. Place the butter and sugar into the bowl of a stand mixer and mix until combined.

  3. Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough.

  4. Add 8g of the freeze dried raspberries and mix again until fully incorporated.

  5. On a floured surface roll the dough out to ½ cm thickness and cut out with a 6cm flower shaped cutter (approx 18 biscuits).

  6. Place on the prepared trays and chill in the fridge for at least 30 minutes.

  7. Preheat oven to 180°C (160°C fan).

  8. Bake for 20 minutes.

  9. Take the biscuits out of the oven and place a chocolate button on the top and place back in the oven for 1 minute to melt the chocolate slightly.

  10. Remove from oven then sprinkle the left over freeze dried raspberries on top of the chocolate.

  11. Leave to cool slightly on the trays then transfer to a wire cooling rack to cool completely.



EQUIPMENT USED








SARAH’S EXTRA SLICE


You could use milk or dark chocolate buttons if you prefer or leave them plain.


Freeze dried strawberries would also work well in this recipe.

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