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.
Ingredients
Shortbread biscuits
- 200g of unsalted butter
- 100g of caster sugar
- 3 egg yolks
- 250g of plain flour
Raspberry sauce
- 340g of frozen raspberries
- 175g of caster sugar
- 150ml of water
- 1 lemon , juiced
To serve
- 200ml of double cream
- 1 tbsp of icing sugar, plus extra for dusting
- 450g of raspberries
Equipment
- Blender
- 8cm cutter
- Piping bags
Method
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 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
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 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
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 thin sheets. Using an 8cm pastry cutter, cut out up to 24 rounds of shortbread
7
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
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
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
10
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
- icing sugar
- 450g of raspberries
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Raspberry shortbread stack
