By Love Fresh Berries (www.lovefreshberries.co.uk)A
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52 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM
Raspberry and
hazelnut shortbreads
MAKES 6
½ tsp vanilla extract
¼ tsp ground cinnamon
150g (5oz) butter, diced
For the filling
200ml (7fl oz) double cream
2 tbsp icing sugar, plus a little extra
to decorate
½ tsp vanilla extract
300g (11oz) raspberries
1 Preheat the oven to 160°C/Gas Mark
- Toast the hazelnuts under the grill
until lightly browned, then roughly chop
25g (1oz) of the nuts and reserve for the
top. Finely chop the remainder, then
leave to cool.
2 Put the flour into a bowl, add the
sugar, vanilla, cinnamon and butter and
rub the butter in with your fingertips
until it resembles fine crumbs.
3 Stir in the finely chopped hazelnuts,
then squeeze the crumbs together with
your fingertips until they form a ball.
Knead lightly, then roll out on a lightly
floured surface and cut 12 x 7.5cm (3in)
hearts with a biscuit cutter, re-rolling
and trimming as needed.
4 Put the shortbread hearts onto
ungreased baking sheets. Bake for
about 15 minutes until pale golden.
Leave to cool on the baking sheets.
5 When you’re almost ready to serve,
whip the cream, icing sugar and vanilla
until it forms soft swirls. Crumble in half
the raspberries, then spoon the cream
over 6 biscuits, keeping a little back for
the tops. Press a biscuit on the top of
each, then decorate with the remaining
cream, the whole raspberries and a
sprinkling of the roughly chopped nuts.
6 Transfer to serving plates and dust
with a little sifted icing sugar. The
unfilled biscuits can be stored in a
biscuit tin for 3-4 days.
TIP
Try dipping half the biscuits in a little
melted chocolate and set on
greaseproof paper. Or why not pipe on
a message, by spooning melted
chocolate into a greaseproof paper
piping bag.For the shortbread
100g (4oz) hazelnuts
175g (6oz) plain flour
50g (2oz) caster sugar