- October 2015
- Makes 12-16
- Hands-on time 50 min, oven time 15 min
Eaten plain or dunked in tea, these raspberry shortcake sandwiches come with the perfect amount of sweet, raspberry stickiness and subtle almond creaminess.
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- 13.2g (7.8g saturated)
- 1.7g protein
- 21.7g (13.8g sugars)
For the shortcake
- 110g unsalted butter, softened
- 55g caster sugar, plus extra to sprinkle
- 165g plain flour, plus extra for dusting
- 1 tbsp buttermilk or whole milk
For the almond cream filling
- 125g marzipan
- 125g unsalted butter, very soft
- 125g seedless raspberry jam (we like Tiptree)
- For the almond cream filling, grate the marzipan into a food processor, then add the butter with a pinch of salt. Whizz for 3-4 minutes until quite smooth, combined and pale. You can either chill it straightaway (it will be a bit grainy) or push it through a fine sieve into a bowl to make it extra smooth. Cover with cling film and chill for 1-2 hours until firm.
- For the shortcake, heat the oven to 170°C/150°C fan/gas 3½ and line a baking sheet with baking paper. Put the butter and sugar in a large mixing bowl and beat with a wooden spoon until well combined and fluffy. Beat in the flour with a large pinch of salt, then the buttermilk. Tip the dough onto a lightly floured surface and knead briefly to bring together with your hands.
- Roll out on a floured surface to the thickness of a £1 coin, then stamp out 28-32 circles with a 6cm fluted cutter. Using an apple corer or piping nozzle, stamp the middle out of half the circles, then transfer the biscuit rings to the lined sheet. Bake for 15 minutes until pale golden and crisp. Leave to firm up on the sheet, then transfer to a wire rack to cool.
- To assemble the biscuits, dollop 1 tsp of almond cream onto a whole shortbread round. Swirl to neaten, creating a slight dip in the centre, then gently spoon on some jam into the dip (about a teaspoon’s worth) and top with a stamped round. Press down gently so the jam just comes through the hole, sprinkle lightly with sugar, then serve.
Freeze the unshaped dough, tightly wrapped in cling film, for up to 1 month, or freeze the cooked, unfilled biscuits. Make the almond cream up to 2 days in advance and chill in the fridge.
The assembled biscuits will keep well overnight somewhere cool, but they won’t be quite as crisp the next day.
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