Raspberry shortbread

Prep: 15 mins
Cook: 10 mins
Raspberry shortbread
This is a very simple recipe to make. With a quick preparation time and with only a 12 minute baking time, you could have this recipe ready in no time for some unexpected visitors. 

135g butter (at room temperature)
55g icing sugar
185g plain flour
Topping
225g fresh raspberries
200g raspberry jam

Pre the heat oven to 190°C/375°F/Gas 5 and lightly grease a 23cm pie or flan dish.

Beat the butter and the sugar together until smooth.

Stir in the flour to get a smooth paste.

Empty the mixture into the pie dish and press down using a spoon or your fingertips. Bake for approximately 12 minutes until it is a nice golden brown colour. Remove from oven and allow to cool.

Arrange raspberries on the cooled shortbread. Heat the jam in a saucepan until it begins to boil. Spoon the jam over the fruit.

Cover and refrigerate for an hour before serving.

Serve with whipped cream, crème fraiche or icecream.

Preparation Time
15 minutes

Cooking Time
10 minutes

Main ingredients
Flour, Fruit

Recipe Type
Cakes & Baking

Level of Difficulty
Easy

If you are not a fan of jam with seeds you could try Chivers which have a seedless raspberry jam that works very well with this recipe.
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