Raspberry Shortbread

Sunday 20 December 2009

One thing we always have lots of in the larder is jars of jams and preserves. I don't think I could live without a variety of them on tap for me to use in various ways . . .

Sometimes in the evenings when we are watching the telly and feel a bit peckish, we will have a treat of hot buttered toast spread with jam or marmelade.

We just adore freshly baked scones with cream and strawberry jam. Can you imagine a Cream Tea without strawberry jam??? It's totally unthinkable!!!

A moist Victorian Sponge is just not the same without a thick layer of raspberry jam in the middle, although I do enjoy lemon curd once in a while, but . . . can you still call it a Victorian Sponge without the jam?

I also love to bake biscuits that have jam in the middle.

Soft and tender molasses jam jams are so lovely and tasty with a hot drink in the middle of the afternoon. My mouth starts to water just thinking about them . . .

Oh, and don't get me started to thinking about lintzer cookies, all buttery and crisp and filled with . . . raspberry jam . . . their tops all sweetly dusted with icing sugar . . .

That white powder on the upper lip's a dead giveaway isn't it? There's no denying you've been raiding the tin . . .

One of my favourite things of all though . . . is . . . raspberry shortbread.


That crisp short textured buttery base . . . topped with sweet raspberry preserves and then . . .
that buttery crumble topping. Can anything on earth possibly taste any better??? I think NOT!

Let's just skip having tea all together today. We'll just settle for dessert

*Raspberry Shortbread*
Makes 12 to 16 wedges
Printable Recipe

Picture sweet buttery melt in your mouth crunch, stogged full of delicious raspberry preserves and you have these delightful shortbread biscuits. These are a real favourite around here.

16 ounces butter, at room temperature
4 large egg yolks
400g sugar
560g flour
2 tsp baking powder
1/4 tsp salt
350g raspberry jam, at room temperature
70g icing sugar, sifted

Pre-heat the oven to 180*C/350*F. You will need a 10 inch tart pan with a removable bottom or you can just use a 9 by 13 inch baking pan.

Cream the butter until soft and fluffy with a hand mixer, or in the bowl of a food processor. Beat in the egg yolks. (alternately whiz them for a few seconds in the food processor until combined) Stir together the sugar, flour, baking powder and salt. Add to the butter/egg yolk mixture, mixing just until incorporated and the dough comes together. (Do the same in the food processor, blitzing it several times until a dough forms) Divide the dough in half.

Press one half of the dough evenly into the bottom of the tart tin, or the baking pan, pressing it down to compact it slightly.

With a spoon or spatula, spread the jam evenly over the surface to within 1/2 inch of the edge of the dough all the way around. Take the remaining half of the dough and crumble it evenly over top of the jam, covering it completely.

Bake in the heated oven until it is lightly golden brown. This should take between 30 and 40 minutes. Remove from the oven and dust with the icing sugar. Cool on a wire rack before removing the sides of the pan. Cut into wedges with a serrated knife to serve. (If you have used a baking pan, just cut into squares.) Store in a tightly covered container. This keeps very well.


  1. Marie,
    My mouth was watering through your whole post, but when you started to speak of lintzer cookies, I had to tell my daughter we will be making lintzer cookies tomorrow. I just adore those, and it has been so long since I have made them. I even have new special cookie cutters to make them...so thanks for reminding me. Your rasberry shortbread looks scrumptious. How ever do you take all those lovely photos? Or are you lucky enough to have a photographer by trade in your home!

  2. Sounds wonderful Marie...and so do the Christmas donut muffins, MMMMmmmm.....Have been baking up a storm this week. Made 15 different types of cookies and two breads...I'M DONE! May you have the Merriest Christmas and a very Delicious New Year, xoxo~Kathy @ Sweet Up-North Mornings...

  3. Oh, my goodness, Marie! You certainly know how to tap into my weak spots! I can resist a lot of things, but NEVER shortbread! I love finding new recipes, and this one looks too scrumptious for words! I think I'll enjoy each and every calorie-laden nibble, because make them I will--and VERY soon, at that!

    Thanks, dear friend, for another lovely few minutes with you--hope you're having a lovely, snowy Sunday--enjoy your day!

  4. Wow they look wonderful Marie. I love shortbread, this is definitely one to try. Happy Christmas to you and yours. Lucie X

  5. THis must be our Christmas Gift:) Happy Holidays and thank you for all you share.I know we will love this~

  6. Este bizcocho con tu permiso va a caer pronto. Gracias.

  7. Dessert first is always a good idea in my book ;0)

    Raspberry jam is my fave so will be giving this one a try for sure.

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  9. My goodness you make my mouth water! These jammy cookies look like pure gorgeous indulgence :)

  10. Oh wow that looks fantastic. My mum makes me jam every year (she lives in a raspberry growing area of Scotland) and ther eis nothing better.

  11. My MIL (who is diabetic) was in my kitchen the other day, and I looked at her and said "Mom!" "Huh?" "Have you been eating cookies?!" "Nooooooo....?" She had powdered sugar all down the front of her shirt. Hee.....

  12. This look absolutely amazing Marie, I love the colour jam, look delicious! xoxoxo love ya! gloria

  13. Good gracious! I sincerely wish I'd seen this post before Christmas when I was still in heavy cookie/treat baking mode! This raspberry shortbread recipe looks absolutely divine. And speaking of divine, allow me to wax rhapsodic about your exceptionally gorgeous and entertaining blog. It's a feast in every way. I just love it and will most certainly be back many times!



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