Raspberry Cream Shortbreads
- 110g unsalted butter, at room temperature
- 50g caster sugar, plus an extra 1 tbsp for sprinkling
- 1 lemon, zest
- 170g plain flour
- ¼ tsp fine salt
- 75g Tiptree Sweet Tip Raspberry Conserve
- 1 tbsp double cream
1. Using electric beaters, cream the butter and sugar in a bowl for two to three 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 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 0.3cm thick. Remove the top layer of parchment and, using a 7cm heart-shaped cookie cutter, stamp out as many biscuits as possible; transfer to the baking tray. Next, stamp a 3cm circle (use the base of a piping nozzle or cut freehand with a sharp knife) from the centre of half 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 one tablespoon 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 one teaspoon 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).
Cook’s tip
You can also make these biscuits using regular round cookie cutters.
