Raspberry shortbread cookies are a delightful twist on the classic shortbread, infusing the rich, buttery flavour of traditional shortbread with the sweet and tangy essence of ripe raspberries. In this blog post, we’ll explore the irresistible world of raspberry shortbread, share its history, and provide you with a recipe that will allow you to bring a burst of berry bliss to your kitchen.
The Allure of Raspberry Shortbread
Raspberry shortbread cookies offer a harmonious blend of flavours and textures. The buttery richness of traditional shortbread provides the perfect canvas for the vibrant and fruity notes of raspberries. Each bite is a symphony of sweet, tart, and crumbly goodness that is sure to delight your taste buds.
What makes raspberry shortbread truly special is the way it captures the essence of summer. Raspberries are at their peak during the warm months, and incorporating them into shortbread allows you to enjoy the taste of sunshine all year round. These cookies are a perfect accompaniment to afternoon tea, a lovely addition to picnics, or a delightful treat to enjoy with loved ones.
Ingredients for Raspberry Shortbread Cookies:
For your batch of Raspberry Shortbread Cookies, you’ll need:
For the Shortbread:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- A pinch of salt (optional)
- 1 teaspoon pure vanilla extract (optional)
For the Raspberry Jam Filling:
- 1/2 cup raspberry jam (preferably seedless)
Instructions:
For the Shortbread:
- Preheat Your Oven: Start by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This typically takes about 2-3 minutes of mixing with an electric mixer.
- Add Flavour (Optional): Incorporate the pure vanilla extract into the creamed butter and sugar. Mix until well combined. This step is optional but adds depth to the flavour.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and a pinch of salt (if you prefer a hint of saltiness) to the mixture. Mix until the dough just comes together. Be careful not to overmix; you want a crumbly, sandy texture.
- Shape the Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball.
- Form the Cookies: Roll out the dough to about 1/2 inch (1.27 cm) thickness. Use cookie cutters to cut out your desired shapes. For half of the cookies, use a smaller cutter to create a hole in the centre.
- Bake to Perfection: Place the cookies on the prepared baking sheet and bake in the preheated oven for approximately 15-18 minutes, or until the edges become slightly firm and they no longer look wet on top. Keep an eye on them, as shortbread should not brown too much.
For the Raspberry Jam Filling:
- Assemble the Cookies: Once the shortbread cookies have cooled, spread a thin layer of raspberry jam on the solid cookies (the ones without the holes). Place the cookies with holes on top to create a sandwich.
- Dust with Powdered Sugar (Optional): If desired, dust the top of the raspberry shortbread cookies with powdered sugar for an extra touch of sweetness and elegance.
- Cool and Enjoy: Let the cookies set for a while, allowing the jam to firm up, and then savour the sweet and tangy delight of raspberry shortbread.
Raspberry shortbread cookies are a delightful departure from the ordinary, infusing the classic shortbread with the vibrant essence of ripe raspberries. These cookies are a testament to the joy of baking and the pleasures of enjoying homemade treats.