Raspberry shortbread stack

Steven Doherty's majestic raspberry shortbread stack recipe is simple to prepare, yet, with its layers of fresh berries, golden biscuit and tangy raspberry sauce, makes a striking dinner table centrepiece – cut down on preparation time by making the biscuits up to two days in advance and storing in an airtight container.

First published in 2016
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Shortbread biscuits

Raspberry sauce

To serve

  • 200ml of double cream
  • 1 tbsp of icing sugar, plus extra for dusting
  • 450g of raspberries


  • Blender
  • 8cm cutter
  • Piping bags


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
Rub in the flour by hand until the mixture comes together to form a dough. Divide into two, rolling each portion of dough into a 6cm sausage shape. Wrap each piece in cling film and transfer to the fridge to rest for at least 1 hour
  • 250g of plain flour
Meanwhile, prepare the raspberry sauce. Place the raspberries in a saucepan and add the sugar, water and lemon juice
Bring to the boil, 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
Preheat the oven to 200°C/gas mark 6
Unwrap the rested shortbread dough sausages and roll each one out across a lightly floured surface into thin sheets. Using an 8cm pastry cutter, cut out up to 24 rounds of shortbread
Arrange the shortbread rounds over 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 for 5 minutes
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
Whip the double cream to stiff peaks while sprinkling in the icing sugar to sweeten. Transfer to a piping bag and store in the fridge if not using immediately
  • 1 tbsp of icing sugar
  • 200ml of double cream
To assemble the stacks, place a shortbread round in the centre of each plate and arrange a circle of raspberries around the edge of the biscuit. Pipe cream into the centre and drizzle the sauce over the raspberries. Top with another shortbread round and repeat the process. Place another shortbread biscuit on top, dust with icing sugar and serve immediately
First published in 2016

Working as the head chef at Le Gavroche in the 1980s cemented Steven Doherty's status as a legendary chef, but after falling in love with Cumbria he kick-started the gastropub scene in the county.

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