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 Icing sugars
- Prep Time : 20 minutes
- Cook Time : 15 minutes
- Yield : 8
Ingredients
- For the Shortbread
- Raspberry Ripple Natural Flavoured Icing Sugar - 55g (2oz)
- Butter - 115g (4oz)
- Plain Flour - 175g (6oz)
- For the filling and decoration
- Fresh Raspberries
- Elmlea or Double Cream - 150fk
- Raspberry Ripple Natural Flavoured Icing Sugar - Tablespoon and extra for dusting
Instructions
- Cream butter and icing sugar together till well mixed then add the flour and bring together into a ball.
- Dust your work top with flour and roll out the mix to a bit thinner than a £1 coin.
- 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.
- Bake on 160 fan for 10/12 mins.
- While the shortbread is baking whip the cream with the tablespoon of icing sugar.
- 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
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