Vanilla and Raspberry Shortbreads

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Vanilla and Raspberry Shortbreads

Ingredients :

250g Soften butter 

125g Caster sugar 

1 large free range egg yolk 

1 tsp vanilla extract 

375g Plain Flour 

2 tbsp frozen dried raspberries 

4 tbsp sugar 

1 egg white 



Method:

Blend the butter, sugar, egg yolk and vanilla until soft and blended together. 

Add the flour and stir together.

Scoop out the dough and divide into 4 equal portions and place in the fridge to chill. 

In a food processor blend the frozen raspberries and sugar together to make a powder.

Roll out the four balls of dough into rectangles approximately 1cm thick. 

Line a loaf tin with a piece of baking parchment up the sides. 

Place the first rectangle of dough into the bottom. 

Brush the shortbread with egg white and sprinkle with some of the raspberry powder. 

Roll out the next portion of shortbread and brush the top with egg white, then place it on top of the previous shortbread in the loaf tin egg white facing down and stick together.

Repeat the process until you have four layers with raspberry powder between each layer. 

Place the loaf in in the fridge for 1 hour to chill and firm up. 

Carefully slice the the biscuit into 1/2cm slices and bake in a pre heated oven 160c for 12-15 minutes.