Raspberry Shortbread Cookies

Ingredients

• 310 g All-purpose flour (Sift to avoid lumps)
• 160 g Unsalted butter (At room temperature, cut into small cubes)
• 100 g Granulated sugar
• 5 g Baking powder (About 1 level teaspoon)
• 2 g Salt
• 1 Whole egg (Medium size)
• 200 g Raspberry puree (Fresh or frozen, unsweetened)
• 200 g Jam-special sugar (with pectin) (Helps the jam set)
• 20 g Powdered sugar (To dust the assembled shortbread)

Instructions

1. Prepare the ingredients

   Measure the flour, butter, sugar, baking powder, salt and egg. Cut the butter into cubes and let it come to room temperature.

   Time: PT5M

2. Rub the butter into the flour

   In the large bowl, work the butter into the flour with your fingers until you obtain a sandy texture where the butter is still visible as small pieces.

   Time: PT10M

3. Add the dry ingredients and the egg

   Add the baking powder, salt and granulated sugar to the shortcrust dough. Pour in the egg and mix quickly until the dough begins to come together.

   Time: PT5M

4. Chill

   Form a ball, wrap it in cling film and place in the refrigerator for 1 h 30 min so it firms up.

   Time: PT1H30M

5. Roll out the dough

   On a lightly floured work surface, roll the dough with a rolling pin to a thickness of about 4 mm.

   Time: PT15M

6. Cut the shapes

   Use the 7 cm cutter to cut out circles. On half of the circles, cut a small 3.5 cm hole in the centre with the second cutter.

   Time: PT10M

7. Bake the shortbread

   Place the circles on a baking sheet lined with parchment paper and bake in the pre‑heated oven at 160 °C for 12 to 15 minutes, until they are lightly golden.

   Time: PT15M

   Temperature: 160°C

8. Cool

   Remove the shortbread from the oven and let cool on a rack for 10 minutes.

   Time: PT10M

9. Prepare the raspberry jam

   In a small saucepan, heat the raspberry puree, add the jam‑special sugar and bring to a boil while stirring constantly. As soon as it boils, reduce the heat and let simmer for 5 minutes.

   Time: PT10M

10. Cool the jam

    Transfer the jam to a clean container and let cool at room temperature (about 10 minutes).

    Time: PT10M

11. Assemble the shortbread

    Using a small offset spatula, spread a layer of jam on the solid side of the large circles, dust with powdered sugar, then place the small circle in the centre to form a sandwich.

    Time: PT10M

12. Cleaning

    Wash all utensils, bowls, pots and surfaces used.

    Time: PT15M

Nutrition Facts

Calories

300

Protein

1.5 g

Carbohydrates

32 g

Fat

10 g

Fiber

1.2 g