Raspberry Filled Shortbread

These are a yummy treat to serve for afternoon tea when visitors pop in or in the lead up to Christmas. These make great gifts placed in a nice box with tissue paper.

 Instructions are included below.

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Raspberry Filled Shortbread – TMX

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• Author: The road to loving my Thermo Mixer
• Total Time: 50

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Ingredients

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Shortbread

• 150g plain flour
• 100g butter, cubed
• 40g icing sugar
• 1 teaspoon vanilla bean paste

Jam

• 250g frozen raspberries
• 1 peeled and cored apple, approximately 100g
• 150g sugar

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Instructions

Shortbread

1. Preheat oven to 180 degrees. Line two baking trays with baking paper.
2. Place all ingredients into bowl. Process for 1 minute, speed 5. Scrape down every 20 seconds or so.
3. Place dough onto the bench and knead by hand until a smooth ball is formed.
4. Roll dough between two large pieces of baking paper until 4-5mm in thickness. The thicker they are, the easier to handle.
5. Using a flower shaped biscuit cutter, cut shapes from the dough and place shapes onto the baking trays.
6. If they rip or tear you will be able to push it back together.
7. You should be able to cut out 30-40 shapes depending on your cutter size.
8. Bake for 10 minutes or until slightly golden. Each oven does vary so watch them closely.
9. Allow to cool.

Jam

1. Whilst bases are cooking and cooling, start on the jam.
2. Place everything into bowl.
3. Cook at 100 degrees, speed 2 for 25 minutes with steaming basket on top.
4. Insert measuring cup into lid and blitz on speed 8 for 20 seconds or until smooth.
5. Allow to cool slightly to avoid burning yourself.

Assembly

1. Place a little jam on the underside of one shortbread shape.
2. Place another shortbread on top of the jam.
3. Be sure not to over fill these as the jam will spill out and be messy to eat.

• Prep Time: 5
• Cook Time: 45

Nutrition

• Serving Size: 18

 

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Raspberry Filled Shortbread – Non TMX

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• Author: The road to loving my Thermo Mixer
• Total Time: 50

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

Shortbread

• 150g plain flour
• 100g butter, cubed
• 40g icing sugar
• 1 teaspoon vanilla bean paste

Jam

• 250g frozen raspberries
• 1 peeled and cored apple, approximately 100g
• 150g sugar

Cook Mode Prevent your screen from going dark

---

Instructions

Biscuit base

1. Preheat oven to 180 degrees. Line two baking trays with baking paper.
2. Place all ingredients in a food processor.
3. Process for 1 minute, scraping down every 20 seconds or so.
4. Place dough onto the bench and knead by hand until a smooth ball is formed.
5. Roll dough between two large pieces of baking paper unti4-5mm in thickness. The thicker they are, the easier to handle.
6. Using a small flower cutter, cut shapes from the dough and place onto the baking trays.
7. You should be able to cut out 28 shapes depending on your cutter size.
8. Bake for 10 minutes or until slightly golden. Each oven does vary so watch them closely.
9. Allow to cool.

Jam

1. Place everything into a saucepan.
2. Cook over medium heat for approximately 30-45 minutes until thickened.
3. Process in a processor to ensure a smooth jam.
4. Allow to cool slightly to avoid burning yourself.

Assembly

1. Place a little jam on the underside of one shortbread shape.
2. Place another shortbread on top of the jam.
3. Be sure not to over fill these as the jam will spill out and be messy to eat.

• Prep Time: 5
• Cook Time: 45

Nutrition

• Serving Size: 18