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Raspberry Shortbread Squares

September 30, 2021
Posted in Food
September 30, 2021 Willie Cremen

If you love shortbread, you’ll love these tasty Raspberry Shortbread Bites using Filligans preserves. A perfect twist of butter, biscuit and fruit.

INGREDIENTS

  • 400g Plain Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 225g Butter
  • 200g Sugar
  • 2 large Egg Yolks
  • 1/2 tsp Vanilla Extract
  • 150g Filligans Raspberry Preserve

METHOD

  1. In a medium bowl, mix the flour, baking powder and salt.
  2. In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined. Now add the egg yolks and vanilla and mix.
  3. Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
  4. Preheat the oven to 180° and grease the baking tin, preferably a square glass baking dish.
  5. Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish.
  6. Using a spoon, dollop the preserves over the dough and gently spread it in an even layer. Grate the second log of dough on top.
  7. Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking. The shortbread is done when the pastry is golden all over. Let cool completely, then cut into 24 bars.

 

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