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Raspberry Shortbread Cookies
Melt-in-your-mouth shortbread cookies made with shortcrust pastry, filled with homemade raspberry jam and a dusting of powdered sugar. A treat that delights both children and adults, perfect for a snack or a light dessert.
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Critical Success Points
- • 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.
Safety Warnings
- • Handle the hot oven (160 °C) with kitchen gloves.
- • The jam boils quickly; avoid splatters that can cause burns.
- • Do not leave children unattended near the oven or boiling saucepan.
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