Raspberry vanilla shortbread

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These raspberry vanilla shortbread sandwich cookies are easy to put together, but they look like absolute perfection. And they taste pretty darn perfect too.

Prep:
30mins
Cook:
10-15mins
Serves:
12-18

Ingredients

  1. 230g butter
  2. 120g Icing sugar
  3. 1 tsp Queen Organic Vanilla Bean Paste
  4. 230g plain flour
  5. 60g cornflour
  6. 1/2 cup raspberry jam
  7. Extra 1 tsp Queen Organic Vanilla Bean Paste

Method

  1. Step 1

    To make raspberry vanilla shortbread – preheat oven to 140C fan-forced. Line two baking trays with baking paper.

  2. Step 2

    In a food processor, process the butter, icing sugar and vanilla until smooth then add the flour and cornflour and process until it comes together as a dough ball.

  3. Step 3

    Divide the dough in half and shape each half into a disc then wrap in plastic wrap and refrigerate for 30 minutes.

  4. Step 4

    Roll the dough out on a lightly-floured surface to 1cm thickness and cut out rounds of dough with a cookie cutter. Use a smaller shape to cut the centre from half the rounds. You can re-roll the cut out parts or bake them as mini shortbread.

  5. Step 5

    Place the dough rounds on the baking trays leaving at least 2cm between each one and bake for 10 minutes or until just golden. Transfer to a wire rack to cool.

  6. Step 6

    Meanwhile make the raspberry jam filling by heating the jam and vanilla in a small saucepan over medium heat. Stir constantly until the jam is nice and thick then set aside to cool.

  7. Step 7

    When the jam and biscuits are cool, spread the full round biscuits with jam and sandwich a cut out biscuit on top of each one. Dust with icing sugar if desired.

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