Raspberry Jam Shortbread Biscuit

Raspberry Jam Shortbread Biscuit


3 people made this

These are a very easy to make yet beautiful to eat raspberry jam shortbread biscuit. Ideal for a special treat at morning or afternoon tea.


Serves: 10 

  • 130g salted butter, softened
  • 1/2 cup (90g) icing sugar
  • 1 egg
  • 2 cups (250g) plain flour, sifted
  • raspberry jam, as needed

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Cream together the butter and sugar until light and fluffy.
  2. Add the egg and mix until smooth. Stir in the flour to form a dough.
  3. Place the dough between two layers of baking paper. Roll the dough to a 2mm thickness.
  4. Preheat the oven 200 degrees C.
  5. Cut the dough with a biscuit/pastry cutter. On half of them punch a hole in the centre with a smaller biscuit cutter.
  6. Bake the shortbread between 5 and 10 minutes keeping an eye on them.
  7. Remove from the oven and cool.
  8. Spread a thin layer of jam on the whole shortbread pieces. Then stick the shortbread with holes on top.

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