Shortbread with Raspberries and Cream
Buttery shortbread stacked with vanilla cream, fresh raspberries, and a glossy caramelised top, pure indulgence on a plate. This showstopper is made to impress!
Ingredients
- 250g butter, cubed and chilled
- 110g caster sugar
- 360g plain flour, chilled
- 1 tbsp water
- Extra caster sugar to sprinkle
To serve
- Fresh raspberries
- Raspberry sauce
- Whipped double cream with vanilla
- A few sprigs of mint
Method
In a large bowl mix together the butter and sugar and flour, using your finger tips until it resembles fine breadcrumbs. Stir through the water to bring together. Roll out to ½ cm cut into 18 x 8cm circles thick sprinkle with caster sugar and chill for 20 minutes.
Bake at 170c for 10 to 15 mins, cool on a rack. Cover six of the shortbreads in icing sugar, then blow torch to caramelise.
To assemble each stack, pipe cream onto a shortbread, surround with raspberries, then sit another shortbread on top. Repeat again, placing a caramelised shortbread on top.
To serve each one, spoon the sauce onto the base of the plate, sit the shortbread stack on top and decorate on top with a raspberry and a sprig of mint.
Ingredients
- 250g butter, cubed and chilled
- 110g caster sugar
- 360g plain flour, chilled
- 1 tbsp water
- Extra caster sugar to sprinkle
To serve
- Fresh raspberries
- Raspberry sauce
- Whipped double cream with vanilla
- A few sprigs of mint
Method
In a large bowl mix together the butter and sugar and flour, using your finger tips until it resembles fine breadcrumbs. Stir through the water to bring together. Roll out to ½ cm cut into 18 x 8cm circles thick sprinkle with caster sugar and chill for 20 minutes.
Bake at 170c for 10 to 15 mins, cool on a rack. Cover six of the shortbreads in icing sugar, then blow torch to caramelise.
To assemble each stack, pipe cream onto a shortbread, surround with raspberries, then sit another shortbread on top. Repeat again, placing a caramelised shortbread on top.
To serve each one, spoon the sauce onto the base of the plate, sit the shortbread stack on top and decorate on top with a raspberry and a sprig of mint.
