Makes at least 8
This is the season for the soft fruits and raspberries are a favourite. treat. The crisp shortbread biscuits make them go further and also turn them into an elegant dessert. The biscuits can be made ahead of time, and assembled when required.
You will need a baking tray and a 6cm (2 1/2in) fluted cutter. Also if you want to pipe the cream you need a piping bag and star tube.
- 75g (3oz) plain flour
- 50g (2oz) butter
- 25g (1oz) caster sugar
- 170g (6oz) raspberries
- 150ml (5fl oz) double cream
- 1 tablespoon icing sugar
- mint leaves for decoration optional
Grease the baking tray.
In a bowl rub the butter into the flour and sugar. Knead lightly to form a dough and rest for 15 minutes. in the refrigerator. Heat the oven to Gas 3 /170C /325F .
Roll out the dough fairly thinly and cut into rounds Place on the baking tray and prick with a fork.
Bake for 15 – 20 minutes or until golden . Loosen on the bakingtray and leave to go cold before assembling. (at this stage they can be stored in an airtight container)
Whip the cream and either spread .or pipe it on half the biscuits. Place 3 or 4 raspberries on them.
Dredge the remaining biscuits with icing sugar, pipe a swirl of cream on the centre ( or use a teaspoon) and top with a raspberry and a mint leaf if you have some.
These are best assembled just before they are required so that the biscuits remain crisp.