Raspberry Shortbread Cookies

Ingredients

• 310 g All-purpose flour (Sift to avoid lumps)
• 160 g Unsalted butter (At room temperature, cut into small cubes)
• 100 g Granulated sugar
• 5 g Baking powder (About 1 level teaspoon)
• 2 g Salt
• 1 Whole egg (Medium size)
• 200 g Raspberry puree (Fresh or frozen, unsweetened)
• 200 g Jam-special sugar (with pectin) (Helps the jam set)
• 20 g Powdered sugar (To dust the assembled shortbread)

Instructions

1. Prepare the ingredients

   Measure the flour, butter, sugar, baking powder, salt and egg. Cut the butter into cubes and let it come to room temperature.

   Time: PT5M

2. Rub the butter into the flour

   In the large bowl, work the butter into the flour with your fingers until you obtain a sandy texture where the butter is still visible as small pieces.

   Time: PT10M

3. Add the dry ingredients and the egg

   Add the baking powder, salt and granulated sugar to the shortcrust dough. Pour in the egg and mix quickly until the dough begins to come together.

   Time: PT5M

4. Chill

   Form a ball, wrap it in cling film and place in the refrigerator for 1 h 30 min so it firms up.

   Time: PT1H30M

5. Roll out the dough

   On a lightly floured work surface, roll the dough with a rolling pin to a thickness of about 4 mm.

   Time: PT15M

6. Cut the shapes

   Use the 7 cm cutter to cut out circles. On half of the circles, cut a small 3.5 cm hole in the centre with the second cutter.

   Time: PT10M

7. Bake the shortbread

   Place the circles on a baking sheet lined with parchment paper and bake in the pre‑heated oven at 160 °C for 12 to 15 minutes, until they are lightly golden.

   Time: PT15M

   Temperature: 160°C

8. Cool

   Remove the shortbread from the oven and let cool on a rack for 10 minutes.

   Time: PT10M

9. Prepare the raspberry jam

   In a small saucepan, heat the raspberry puree, add the jam‑special sugar and bring to a boil while stirring constantly. As soon as it boils, reduce the heat and let simmer for 5 minutes.

   Time: PT10M

10. Cool the jam

    Transfer the jam to a clean container and let cool at room temperature (about 10 minutes).

    Time: PT10M

11. Assemble the shortbread

    Using a small offset spatula, spread a layer of jam on the solid side of the large circles, dust with powdered sugar, then place the small circle in the centre to form a sandwich.

    Time: PT10M

12. Cleaning

    Wash all utensils, bowls, pots and surfaces used.

    Time: PT15M

Nutrition Facts

Calories

300

Protein

1.5 g

Carbohydrates

32 g

Fat

10 g

Fiber

1.2 g

Ingredient Substitutions

• Instead of All-purpose flour: Type 45 wheat flour
• Instead of Unsalted butter: Vegetable margarine (for lactose-free version)
• Instead of Granulated sugar: Cane sugar
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Whole egg: Organic chicken egg, Duck egg
• Instead of Raspberry puree: Raspberry compote
• Instead of Jam-special sugar (with pectin): White sugar + separate pectin
• Instead of Powdered sugar: Granulated sugar blended in a mixer

Equipment Needed

• Large bowl
• Rolling pin
• 7 cm cookie cutter
• 3.5 cm cutter
• Parchment paper
• Baking sheet
• Oven
• Small saucepan
• Wooden spatula
• Small offset spatula
• Cling film
• Kitchen scale
• Whisk (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Rub the butter correctly to achieve a sandy texture.
• Observe the chilling time in the refrigerator (1 h 30).
• Roll the dough to 4 mm without letting it crack.
• Baking at 160 °C: monitor the colour to avoid excessive browning.
• Bring the jam to a boil and maintain for 5 minutes for proper setting.

Chef Tips from the Video

• Use very fresh butter for a richer flavor.
• Lightly dust with powdered sugar just before serving for an elegant visual effect.
• For an extra tangy taste, add a teaspoon of lemon juice to the jam.

Troubleshooting

Storage

Refrigerator: Store the assembled shortbread in an airtight box for 3 to 4 days.

Freezer: Unassembled shortbread freeze for 1 month; assemble after thawing.

Room temperature: At room temperature, shortbread keep for 2 days in a dry container.

Make-Ahead Tips

• Prepare the jam the day before and keep it refrigerated.
• The shortcrust dough can be refrigerated overnight or frozen before rolling.
• The shortbread can be assembled the same day or up to 24 hours in advance.