- 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)
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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