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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:
30 min
Cook:
15 min
Serves:
12-18

Ingredients

Biscuit
  1. 230g butter
  2. 3.4 cup + 1 tbsp (120g) Icing sugar
  3. 1 tsp Queen Organic Vanilla Bean Paste
  4. 1 1/2 cups (225g) plain flour
  5. 1/3 cup + 1 tbsp (60g) cornflour
Jam
  1. 1/2 cup (125ml) raspberry jam
  2. 1 tsp Queen Organic Vanilla Bean Paste

Method - Biscuit

  1. Step 1

    To make raspberry vanilla shortbread – preheat oven to 140°C (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. Add the flour and cornflour and process until dough comes together.

  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 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.

Method - Jam

  1. Step 1

    Heat jam and Vanilla Bean Paste in a small saucepan over medium heat. Stir constantly until the jam is nice and thick then set aside to cool.

  2. Step 2

    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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