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Raspberry shortbread stack

Raspberry shortbread stack

PT45M

PT1H

1
Begin by preparing the shortbread biscuits. In a large bowl, cream together the butter and sugar until smooth. Add the egg yolks one at a time, mixing well until thoroughly incorporated
  • 200g of unsalted butter
  • 100g of caster sugar
  • 3 egg yolks
2
Rub in the flour by hand until the mixture comes together to form a dough. Divide into two, rolling each half into a 6cm sausage shape. Wrap each sausage in cling film and transfer to the fridge to rest for at least 1 hour
  • 250g of plain flour
3
Meanwhile, prepare the raspberry sauce. Place the raspberries in a saucepan and add the sugar, water and lemon juice
  • 340g of frozen raspberries
  • 175g of caster sugar
  • 150ml of water
  • 1 lemon, juiced
4
Bring up to the boil and simmer for 10 minutes, then remove from the heat and transfer to a blender. Blitz thoroughly, then strain through a sieve into a jar or suitable container and set aside to cool
5
Preheat the oven to 200°C/gas mark 6
6
Unwrap the rested shortbread dough sausages and roll each one out across a lightly floured surface into a thin layer. Using an 8cm pastry cutter, cut out up to 24 rounds of shortbread
7
Arrange the shortbread rounds across non-stick baking trays, leaving enough space between each one to allow for the biscuits to spread during cooking. Transfer to the oven and bake in the oven for 5 minutes
8
Once baked, remove the shortbread from the oven and leave to cool for 5 minutes. After this time, transfer the biscuits from the baking trays to a wire rack and leave to cool completely
9
To assemble, place a shortbread round in the centre of each plate and drizzle over a little raspberry sauce. Line the biscuit with raspberries and top with another shortbread round. Repeat the process, covering the biscuit with sauce and berries, topping with a final shortbread round. Dust with icing sugar and serve immediately
  • icing sugar
  • 450g of raspberries

Ingredients

Metric

Imperial

  • Shortbread biscuits

    • 250g of plain flour
    • 200g of unsalted butter
    • 100g of caster sugar
    • 3 egg yolks
  • Raspberry sauce

  • To serve

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