Raspberry Jammy Shortbread Biscuits with Unsalted Butter

60g caster sugar

125g unsalted butter 

1 free range egg

250g plain flour 

10g freeze dried raspberries

1 tsp vanilla bean paste

1/4 tsp fine sea salt

Raspberry jam

Icing sugar

*Makes approx 14 x 5cm round biscuits. 

Step 1

Cream together the softened butter & sugar until light & fluffy.

Step 2

Add the egg and vanilla and continue mixing until combined. Sift in the flour add the salt and freeze dried raspberry pieces and mix until a dough is formed.

Step 3

Lightly flour your surface, then roll the dough out to around 1cm thick. Using a round cutter (or a glass!) cut out rounds. Set aside half of your rounds and, using a small round cutter (or a piping tip), stamp out the centre of them.* These will be your biscuit tops.

Step 4

Bake for around 10 minutes, or until the edges are golden brown. 

Step 5

Remove biscuits from the oven and allow to cool completely.

Step 6

Take a teaspoon of raspberry jam and drop it in the middle of your whole biscuits. 

Step 7

Take your biscuit tops, and use something straight (I used a cake scraper) to cover half. Dust icing sugar over the top, leaving you with a half iced biscuit. This is an optional way to decorate but creates a nice effect!

Step 8

Place the biscuit tops over the jammy biscuit rounds, and gently press down to sandwich together. Enjoy! 

*The number of biscuits you will get will vary depending on the size of cutter you use - this will also affect bake time (expect a longer bake for bigger biscuits).