Raspberry Shortbread
SERVES
20
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Dessert
Method
1. To make the dough, rub the butter into the flour until it forms rough breadcrumbs.
2. Stir the sugar into the egg yolks and add this to the flour mixture.
3. Combine the two mixtures, you do not need to overmix.
4. Tip the dough onto some parchment, wrap it up and place it into the freezer until it it has completely frozen through
5. Line a 9x11 inch baking tin with parchment.
6. Preheat your oven to 180ºC/gas mark 4.
7. Remove your dough from the freezer.
8. Using the side of your box grater with the largest holes grate half of the dough.
9. Spread the grated dough on the base of the prepared tin. Do not pack it down.
10. Gently spread the jam on top.
11. Place this into the fridge while you grate the rest of the dough.
12. Sprinkle the second lots of grated dough evenly on top of the jam, again do not press it down.
13. Bake for 35 minutes until the top is golden.
14. Allow to cool in the tin and then slice into whatever size bars you wish.
Ingredients
325g plain flour
200g butter, cold and cut into small cubes
125g golden caster sugar
2 egg yolks, from large eggs
2 tsp orange zest
200g raspberry jam
Method
1. To make the dough, rub the butter into the flour until it forms rough breadcrumbs.
2. Stir the sugar into the egg yolks and add this to the flour mixture.
3. Combine the two mixtures, you do not need to overmix.
4. Tip the dough onto some parchment, wrap it up and place it into the freezer until it it has completely frozen through
5. Line a 9x11 inch baking tin with parchment.
6. Preheat your oven to 180ºC/gas mark 4.
7. Remove your dough from the freezer.
8. Using the side of your box grater with the largest holes grate half of the dough.
9. Spread the grated dough on the base of the prepared tin. Do not pack it down.
10. Gently spread the jam on top.
11. Place this into the fridge while you grate the rest of the dough.
12. Sprinkle the second lots of grated dough evenly on top of the jam, again do not press it down.
13. Bake for 35 minutes until the top is golden.
14. Allow to cool in the tin and then slice into whatever size bars you wish.
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