Raspberry Ripple Shortbread Stacks

Raspberry Ripple Shortbread Stacks

By April 16, 2018

Jacqueline Heaton's Raspberry Ripple Shortbread Stacks made on Sugar and Crumbs Facebook Live 19th April 2018

Rob will be making a Raspberry Ripple version but you can use any of the Sugar and crumbs Icing sugars

  • Prep Time : 20 minutes
  • Cook Time : 15 minutes
  • Yield : 8

Ingredients

Instructions

  1. Cream butter and icing sugar together till well mixed then add the flour and bring together into a ball.
  2. Dust your work top with flour and roll out the mix to a bit thinner than a £1 coin.
  3. Then using a shaped cutter cut out your shapes and place on a baking try lined with baking paper leaving a gap between each biscuit.
  4. Bake on 160 fan for 10/12 mins.
  5. While the shortbread is baking whip the cream with the tablespoon of icing sugar.
  6. Once biscuits are baked and cooled stack with a layer of raspberries and whipped cream and dust with icing sugar.

Credits:Jaqueline Heaton - @thebakingnanna1 on Twitter

We would like to thank Jaqueline Heaton - @thebakingnanna1 on Twitter who gave us this recipe
Print Friendly
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

Leave a Reply

Your email address will not be published. Required fields are marked *