Raspberry Ripple Shortbread Stacks

By Maria April 16, 2018

Raspberry Ripple Shortbread Stacks

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 Natural Flavoured Icing Sugars.

1. Preheat oven to 160 C, 325 F, Gas mark 3.

2. Cream butter and Sugar and Crumbs Natual Flavoured Icing Sugar together until well mixed then add the flour and bring together into a ball.

3. Dust your work top with flour and roll out the mix to a bit thinner than a £1 coin.

4. 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.

5. Bake for 10/12 mins.

6. While the shortbread is baking whip the cream with the tablespoon of icing sugar.

7. Once biscuits are baked and cooled stack with a layer of raspberries and whipped cream and dust with icing sugar.

Here is the link to the YouTube video for this recipe.

We would like to thank Jaqueline Heaton - @thebakingnanna1 on Twitter who gave us this recipe.

(4 votes, average: 4.00 out of 5)