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Raspberry Jam Shortbread

This delightful Raspberry Jam Shortbread perfectly balances the rich, crumbly texture of buttery shortbread with the tart sweetness of raspberry jam, creating a festival of flavors with every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American, British
Calories: 220
Ingredients Method Notes

Ingredients
  

Shortbread Base
  • 150 g butter, chopped, at room temperature
  • 215 g caster sugar
  • 2 pieces egg yolks
  • 1 tsp vanilla extract
  • 300 g plain flour
  • 1 tsp baking powder
Filling and Icing
  • 160 g raspberry jam Use high-quality raspberry jam for the best flavor.
  • 230 g icing sugar mixture
  • 25 g butter, at room temperature for icing
  • 1.5 tbsp boiling water Adjust as necessary to achieve desired consistency.
  • Pink food coloring To tint the icing.

Method
 

Preparation
  1. Preheat your oven to 170°C (or 150°C for fan-forced).
  2. Prepare a square 20cm cake pan by spraying it with cooking oil and lining it with baking paper, leaving edges for easy lifting.
  3. Using electric beaters, whip the butter and caster sugar until pale and creamy.
  4. Add the egg yolks and vanilla extract, beating until fully combined.
  5. Sift the plain flour and baking powder over the mixture, then mix until it forms a dough.
Assembly & Baking
  1. Divide the dough into two equal portions. Press one half into the base of the prepared pan.
  2. Spread the raspberry jam over the base layer.
  3. Roll out the second half of the dough and gently place it over the jam, sealing it.
  4. Bake for around 25 minutes until golden brown, then let cool for 20 minutes.
Icing
  1. Sift the icing sugar into a bowl. Place the butter on one side and pour the boiling water over it.
  2. Stir until smooth, adjusting the water as necessary.
  3. Add pink food coloring and mix until the desired hue is achieved.
  4. Spread the icing over the cooled shortbread and let set for an hour, then cut into squares.

Notes

Best served with tea or coffee. Store in an airtight container for up to a week, or freeze for later.