2019-09-01_Food_Heaven

WWW.FOODHEAVENMAG.COM JUNE baking heaven 45

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WE LOVE... HAZELNUT LADDOOS pg46 // SNOWY COOKIES pg49 //ALFAJORES pg49

SEPTEMBER baking heaven 45

Raspberry cream

shortbreads

MAKES 8-10

110g (4oz) unsalted butter, at room

temperature

50g (1¾oz) caster sugar, plus an

extra 1 tbsp for sprinkling

grated zest of 1 lemon

170g (6oz) plain fl our

¼ tsp fi ne salt

75g (2¾oz) Tiptree Sweet Tip

Raspberry Conserve

1 tbsp double cream

1 Using electric beaters, cream the

butter and sugar in a bowl for

2-3 minutes until light and fluffy. Beat in

the lemon zest, then sift in the flour and

salt. Combine to a smooth paste.

2 Bring the dough together in your

hands (it will be crumbly and soft) and

place on a large sheet of parchment.

Cover with more parchment and roll out

the dough, between the sheets, to

about 1.5cm (½in) thick. Chill for

30 minutes. Preheat the oven to 170°C/

Gas Mark 3; line a large baking tray

with parchment.

3 Remove the dough from the fridge

and, still between the parchment, roll

out further to about 3mm (^1 / 8 in) thick.

Remove the top layer of parchment

and, using a 7cm (2¾in) heart-shaped

cookie cutter, stamp out as many

biscuits as possible; transfer to the

baking tray. Next, stamp a 3cm (1¼in)

circle (use the base of a piping nozzle or

cut freehand with a sharp knife) from

the centre of half the hearts. Carefully

remove the centres and re-roll with any

scraps of dough to make more biscuits.

4 Scatter the biscuits with the extra 1 tbsp

sugar and bake for 15 minutes, or until

light golden. Transfer to a wire rack to

cool completely.

5 Mix together the jam and cream. Spread

1 tsp over the unsugared side of the whole

heart biscuits and top with the stamped-out

biscuits. These are best eaten on the day of

making (or store the biscuits and jam

separately in airtight containers and

assemble just before serving).

Recipe by Waitrose. Thousands of recipes

can be found at waitrose.com/recipes

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