Valentine's Shortbread with Raspberry & Rosemary Jam
- 9 oz (250g) butter
- 1 cup (160g) icing sugar
- 1½ cups (225g) plain flour
- ½ cup (75g) cornflour (cornstarch)
- 1 tsp vanilla bean paste or extract
- ⅔ cup (210g) raspberry jam
- zest of ½ lemon
- 1 tsp finely chopped rosemary leaves
- Place the butter, icing sugar, plain flour, cornstarch and vanilla into the bowl of a food processor.
- Process in short bursts until the dough comes together.
- Split the dough into two and wrap one in plastic and put it in the fridge.
- Roll the other piece of dough out between two pieces of plastic wrap to ¼in ½ cm and put it in the freezer for 15 minutes.
- Once the freezer dough is nice and firm, cut out your desired message/shapes and place them back in the freezer.
- Put the oven on to preheat to 375F/180C.
- Take the dough scraps, and the other half of the dough from the fridge, and press them into a lined 12 by8 inch (20 by 30cm).
- Mix together the jam, lemon zest and rosemary, and spread on top of the pressed out dough.
- Arrange your frozen dough cut-outs on top of the jam, and bake the whole thing for 20-25 minutes or until a light golden brown.
- Let it cool completely in the tin, before giving to your boyfriend, girlfriend, priest, sister, gardener, therapist, grandad, bikini waxer.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/02/valentines-shortbread-with-raspberry-rosemary-jam.html
3.2.1275