
Raspberry Shortbread
Raspberry Shortbread, yes it’s even more delicious than regular Shortbread.
This recipe is very simple and you can even prepare a stash and stock some dough in the freezer for a later date. The Freeze Dried Raspberries add a vibrant flavour which is just delightful with Dark Chocolate.
What you’ll need…
- 225 gm Butter – soft
- 1/2 cup Sugar
- 2 Egg Yolks
- 1 tsp Vanilla
- Zest 1 Lemon
- 2 cup Flour
- ½ cup Freeze Dried Raspberries
- 25g Freeze Dried Raspberry Powder
- Dark Chocolate
- Piping Bag – HERE is a link showing you how to make one from baking paper
Lets get started
Next
Take 2 large sheets of baking paper and divide the mixture between both. You want to make a “sausage” or “sushi” type log from the dough. Use the paper to roll it into a nice tight log and refrigerate it until it’s nice and firm. HERE is a little visual explanation of what I mean.
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Time to Bake
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Finishing touches
Using a lifter, carefully take the biscuits off the tray. I put mine directly onto a cooling rack above a piece of baking paper (to save bench wiping!)
Melt your chocolate and fill your piping bag. I did a bit of a squiggle but just do what you like. (They are still delicious sans chocolate too) I finished them off with a little sprinkle of Freeze dried Raspberry powder too.
*These can be stored in an airtight container for up to a week….if they last that long!
**We have a few different Freeze Dried Products available. Take a peek HERE.
Ta dah…
Until next time
Enjoy…from the Peninsula Larder Team
“Accidentally consumed five biscuits when I wasn’t paying attention. Those biscuits are wily fellows – they leap in like sugary ninjas”
– Charles Dickens
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