Raspberry cream shortbreads

Name: Raspberry cream shortbreads
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 110 g unsalted butter, at room temperature; 50 g caster sugar, plus an extra 1 tbsp for sprinkling; 1 lemon, zested; 170 g plain flour; ¼ tsp fine salt; 75 g Tiptree Sweet Tip Raspbery Conserve; 1 tbsp double cream

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Serves8
CourseDessert
Prepare30 mins
Cook15 mins
Total time45 mins
Plus30 mins for cooling

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110g unsalted butter, at room temperature
50g caster sugar, plus an extra 1 tbsp for sprinkling
1 lemon, zested
170g plain flour
¼ tsp fine salt
75g Tiptree Sweet Tip Raspbery Conserve
1 tbsp double cream

Using electric beaters, cream the butter and sugar in a bowl for 2-3 minutes until light and fluffy. Beat in the lemon zest, then sift in the flour and salt. Combine to a smooth paste.
Bring the dough together in your hands (it will be crumbly and soft) and place on a large sheet of parchment. Cover with more parchment and roll out the dough, between the sheets, to about 1.5cm thick. Chill for 30 minutes. Preheat the oven to 170°C, gas mark 3; line a large baking tray with parchment.
Remove the dough from the fridge and, still between the parchment, roll out further to about 0.3cm thick. Remove the top layer of parchment and, using a 7cm heart-shaped cookie cutter, stamp out as many biscuits as possible; transfer to the baking tray. Next, stamp a 3cm circle (use the base of a piping nozzle or cut freehand with a sharp knife) from the centre of ½ the hearts. Carefully remove the centres and re-roll with any scraps of dough to make more biscuits.
Scatter the biscuits with the extra 1 tbsp sugar and bake for 15 minutes or until light golden. Transfer to a wire rack to cool completely. Mix together the jam and cream. Spread 1 tsp over the unsugared side of the whole heart biscuits and top with the stamped-out biscuits. These are best eaten on the day of making (or store the biscuits and jam separately in airtight containers and assemble just before serving).