The Great British Bake Off has finally started again and so I thought it was about time to get back into baking myself after a super busy summer! I made these beautifully easy raspberry shortbread biscuits in preparation for biscuit week (I realise its now coming up to week 6 so apologies for taking so long to get this recipe posted) and they really do not disappoint.
I cannot emphasise enough how easy and quick they are to make, so they are perfect if you fancy something sweet but don’t want to spend hours in the kitchen baking away.
Shortbread is probably one of the simplest biscuits to make, and combined with fresh fruit and vanilla icing it really does create the perfect combination! You can use any fresh fruit you like, it doesn’t necessarily have to be raspberries – strawberries, blackberries, blueberries etc would make an equally tasty shortbread biscuit.
You can decide how big to make these depending on how big the cutters are that you’re using, I like to use fairly small ones to make them (almost) bitesize and perfect for summer or afternoon tea!
When you’re rolling out the cookies, the chilling really does make a difference – the dough is less likely to stick to the surface and so it’ll make it 100x easier when it comes to transferring the biscuits to the baking tray. Also make sure there’s enough flour on the surface before rolling out. Alternatively you can also roll the dough out between two sheets of greased proof paper or clingfilm, this not only prevents sticking but means that you’re not adding extra flour to the dough every time you roll out another batch!
So, here’s the recipe :
For the biscuits
250g plain white flour
200g butter (unsalted, chilled)
100g icing sugar
2 egg yolks
1 tsp vanilla extract/ essence
For the icing
250g salted butter (softened)
400-500g icing sugar
1 tsp vanilla essence
- Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line a baking tray with baking paper.
- In a bowl add the butter, sifted flour and work the mixture with your finger tips to form crumbs. Make a well and add sifted icing sugar, the egg yolks and the vanilla extract. Mix the ingredients together until combined and forms into dough. Wrap in cling film and leave to rest in the fridge for at least 30 minutes.
- After the dough has chilled, remove from the fridge and knead for 5 minutes. Roll the dough out to 5mm thickness and using a circular cutter, stamp out the biscuit shapes. Place on the lined baking tray and chill again in the fridge for 30 minutes.
- Bake the biscuits in the preheat oven for 10-12 minutes then transfer to a wire cooling rack.
- To make the icing, put the butter, vanilla and half of the icing sugar into a bowl and combine with an electric mixer until smooth. Slowly add the remaining icing sugar until the icing is light and fluffy, and sweet enough to not be able to taste the butter!
- Place a shortbread on a serving plate, cover with jam and evenly space three raspberries on top of the jam. Pipe the icing in the spaces between the raspberries and then top with another shortbread biscuit. Repeat for the remaining shortbread biscuits and finally dust with icing sugar to finish.
- Enjoy !
Happy Baking x