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- Dish type
- Biscuits and cookies
A super-tasty, yet incredibly easy to make biscuit. They also do well as food gifts.
6 people made this
- 1 egg
- raspberry jam as needed
- 130g salted butter, softened
- 250g plain flour, sifted
- 80g icing sugar
MethodPrep:30min ›Cook:10min ›Ready in:40min
- Cream together the butter and sugar until light and fluffy.
- Add the egg and mix until smooth. Stir in the flour to form a dough.
- Place the dough between two layers of baking parchment. Roll the dough to a 2mm thickness.
- Preheat the oven 200 C / Gas 6.
- Cut the dough with a cookie/pastry cutter. On half of them, punch a hole in the centre with a smaller cookie cutter.
- Bake the shortbread between 5 and 10 minutes, keep an eye on them.
- Remove from the oven and cool.
- Spread a thin layer of jam on the whole shortbread pieces. Then stick the shortbread with holes on top.
Reviews & ratingsAverage global rating:(3)
Reviews in English (1)
Great recipe!I simply rolled mine into balls and flattened them into coins. Once cooked and cooled I dipped each coin halfway into melted chocolate and left to set.Next time I will do the jam and sandwich method. Thanks for sharing, it was very easy and fast!-20 Jan 2012
- 1 cup butter, softened
- 2/3 cup sugar
- 2.5 cups all-purpose flour
- 1 (10-ounce) jar seedless raspberry jam, divided
- 1.5 cups powdered sugar
- 3.5 tablespoons water
- 0.5 teaspoon almond extract
- 1. Beat butter & sugar @ med speed w/ electric mixer until light & fluffy. 2. Gradually add flour, beating @ low speed until blended. 3. Divide dough into 6 equal portions roll each portion into a 12- x 1-inch strip. 4. Place strips on lightly greased baking sheets. 5. Make a 0.5" wide x 0.25" deep indentation down center of each strip using the handle of a wooden spoon. 6. Spoon half of jam evenly into indentations. 7. Bake at 350° for 15 minutes. Remove from oven. 8. Spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned. 9. Whisk together powdered sugar, water, and extract drizzle over warm shortbread. 10. Cut each strip diagonally into 1-inch slices. Cool in pans on wire racks.
Austrian raspberry shortbread
If there is anything I am always on the prowl for–besides artichokes, cookie cutters and green anything–it is variations on classic recipes. It’s a sticky thing, of course, because the originals earned their prized state for being blissful the way they are. But I can’t help it–I see a twist, a curve, a departure, or in this case, once again, a grater and I can’t resist.
In my mind, there are few cookie combinations as satisfying as a butter cookie with raspberry, and whether you make them into bars, sandwiches or thumbprints.
But all varieties have a certain density that attracts shortbread-junkies like me, but repels those who want a less weighty cookie experience. This recipe magically ingratiates itself to both parties with the help of a food processor.
Get this: you grate half the cookie dough into a fluffy pillow of shortbread threads, spread raspberry jam over the whole layer of bedding and then blanket the second half of gratings over the jam. Resist all urges to pat them down–and trust me, it will be tempting–because the heat of the oven will weld the bits together into a cohesive, solid shortbread cookie bar which manages to remain airier than the traditional variety.
I brought them to a party a couple weeks ago, along with the peanut butter cookies, chocolate pretzel cookies and the world-famous World Peace Cookies and they stole the show. I didn’t know that anything could put World Peace in a corner–certainly not Austria–but there they were, nya-nya-ing their cookie tin competitors. I beamed with baker pride.
Austrian Raspberry Shortbread
Adapted from Butter Sugar Flour Eggs via Epicurious, which explains the cookie’s back story
I made several adaptations to the original recipe. The first was that although the shortbread is wonderful plain, it is it, indeed, plain. I think a little lemon zest, a splash of vanilla or even both would work deliciously in the dough, and against the raspberry. The suggested baking time is almost half of what I needed to get them solidified and lightly golden in the oven–mine took an hour, in the end, and I do not suggest you take them out before they truly look done. Finally, I knew immediately that raspberry jam could not be spread over a pile of cookie shards, and plopped it into a piping bag with a big tip instead. A zip-lock bag with a 1/2-inch corner cut off would work as well. If your jam is particularly thick, you might want to heat it briefly to liquefy it slightly, though my seedless variety didn’t require this. Finally, with this especially (but also, all bar cookie and brownies), I find that they’re much easier to make clean cuts in when thoroughly chilled in the fridge.
1 pound (4 sticks) unsalted butter, slightly softened
4 egg yolks
2 cups granulated sugar
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Optional additions: 1 teaspoon vanilla extract or 1 teaspoon lemon zest
1 cup raspberry jam, at room temperature
1/4 cup confectioners’ sugar
Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and mix well.
Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).
Heat the oven to 350 degrees.
Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of a 9吉-inch baking pan or a
10-inch tart pan with a removable bottom(oops, sorry, no). Make sure the surface is covered evenly with shreds of dough.
With a piping bag with a wide tip or a zip-lock bag with the corner cut off, squeeze the jam over the surface as evenly as possible, to within 1/2 inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
Bake until lightly golden brown and the center no longer wiggles, 50 to 60 minutes. As soon as the shortbread comes out of the oven, dust with confectioners’ sugar.
Cool on a wire rack, then cut in the pan with a serrated knife. I find that for this an all bar cookies, chilling the pan in the fridge makes it a lot easier to get clean cuts.
Raspberry shortbread stack
Place the raspberries and the icing sugar into a food processor and blend to a smooth purée.
Pass the raspberry sauce through a sieve into a bowl and check the sweetness. Add more icing sugar to sweeten the sauce to your taste.
Place the double cream into a bowl and whisk until soft peaks form when the whisk is removed.
Add the crème fraîche and the seeds from the vanilla pod and gently fold together to combine.
Place the caster sugar into a saucepan and heat until it has melted and formed a golden-brown caramel. Remove from the heat and allow to cool slightly.
Dip a spoon into the caramel and rapidly drizzle the caramel across a clean knife steel or the long handle of a wooden or metal spoon. The caramel will cool quickly and form thin strands.
Pinch the caramel strands together and set aside.
To serve, place a spoonful of the raspberry sauce onto each of four plates. Place a shortbread thin into the centre of the pools of sauce. Top each shortbread with a spoonful of the vanilla cream mixture.
Top each vanilla cream layer with another shortbread thin, then add another spoonful of vanilla cream and finish each with a final shortbread thin.
Holding one end with oven gloves, place the other end of a metal skewer into a gas flame and heat until glowing. Place the skewer across the icing sugar-dusted top of each stack twice to mark a cross. The sugar will caramelise with the heat of the skewer.
Raspberry Shortbread Bars Recipe & Video
A shortbread batter is so versatile. Sometimes it's pressed into a tart or cake pan or used to make cut out cookies. Other times it's rolled into a log and used to make slice and bake cookies. But for this recipe we are making delicious Raspberry Shortbread Bars. Just think, two buttery layers of sweet shortbread sandwiched together with a tart and tangy raspberry jam. A match made in heaven.
For these shortbread bars I like to prebake the bottom layer of shortbread. That way the bottom crust stays wonderfully crisp. Then, after spreading the raspberry jam over the baked crust, I like to scatter clumps of the batter over the jam, instead of having a solid layer of shortbread. I do this because I think it looks quite appealing, but also so you can easily see that there is a layer of raspberry jam underneath.
For the jam, y ou can use either a good quality store bought raspberry jam (or preserve), or you can make your own. I have a quick and easy recipe, with a video, on how to make your own refrigerator raspberry jam . I like to make the jam at least the day before I make these shortbread bars as I think the flavor improves overnight. And really, you could replace the raspberry jam with another flavor of jam or you could even mix some apricot jam (preserves) into the raspberry jam to make Raspberry Apricot Shortbread Bars.
Raspberry Shortbread Bars: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick cooking spray) a 9 inch (23 cm) square baking pan.
Shortbreads: I n a separate bowl whisk the flour with the salt.
In the bowl of your electric stand mixer , fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat, on medium speed, until creamy and smooth. Add the flour mixture and beat just until incorporated and you have clumps of batter (not a solid ball of dough).
Evenly press about two-thirds (370 grams) of the shortbread onto the bottom of the prepared pan. Lightly prick with the tines of a fork. Bake the shortbread about 16 - 18 minutes or until light brown. Remove from oven and evenly spread the raspberry jam over the shortbread base, leaving a 1/4 inch (.5 cm) border.
With the remaining shortbread dough, using your fingers, crumble it over the top of the raspberry jam. Then lightly press the dough into the jam.
Bake for about 25 - 30 minutes , or until golden brown on top. Remove from oven, place on a wire rack, and while still warm, cut into 16 squares. Allow to cool completely in pan. The bars can be covered and stored in the refrigerator for about five days, or they can be frozen.
Raspberry Bars With Shortbread Crust
Next sprinkle the remaining chopped white chocolate chips on top. Raspberry-Lime or Lime-Raspberry.
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Bake for 25 to 30.
Raspberry bars with shortbread crust. Cut in the butter cubes until the mixture resembles coarse crumbs. In your mixers bowl combine cream cheese milk and vanilla. Add the egg and milk and mix to form a dough.
Press the dough into the prepared pan and bake for 20 minutes until lightly. Beat for 3 minutes or until mixture is creamy and smooth. Spread raspberry jam over crust layer and then sprinkle remaining crumbs over top of raspberry jam.
You choose the base flavor of curd since Im sharing both for us to pour onto shortbread to ma a beautiful tart or cut into bars for an outstanding burst of bright natural fruit flavor that tases like spring or summertime. The Best Vegan Fudge Bars with Shortbread Crust A buttery cookie crust inspired by Grandmas homemade shortbread layered with a not-too-sweet dairy free chocolate fudge and of course its allergy friendly. Spread raspberry jam over crust and set aside.
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- For the Filling:
- 14 ounces (about 3 cups) raspberries
- 1/2 cup sugar
- 1 tablespoon minute tapioca
- 1 tablespoon fresh squeezed lemon juice
- For Shortbread Layers
- 3 cups all purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) cold unsalted butter, diced
- 1 egg
- 2 tablespoons heavy cream
Adjust oven rack to middle position and preheat oven to 375°F. Grease baking pan with butter.
For the Filling: In a medium bowl, combine raspberries, sugar, tapioca, and lemon juice set aside.
For Shortbread: In the bowl of a food processor, combine flour, sugar, baking powder, and salt pulse 5 times to combine. Add butter and pulse until it is the size of peas, 5-10 pulses. Add egg and heavy cream and pulse until dough just comes together (it will be crumbly but should cohere when pressed down lightly by your fingertips.)
Press enough of dough in pan to form a 1/4 inch layer, which should use just over 1/2 the dough. Cover with raspberries. Dot raspberries with chunks of remaining dough. Bake until top is golden and berries are bubbling, about 50 minutes. Let cool 20 minutes before cutting.
How to Make It
Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed to blend, then increase to medium and mix until dough is no longer crumbly and just comes together.
Form dough into a disk and chill 30 minutes. On a lightly floured work surface, roll out dough until 1/8 in. thick. Use a selection of 1 1/2-in. decorative cutters to cut as many shapes as you can, making sure you have an equal number of each shape to form a top and bottom and rerolling scraps as needed. Arrange cookies 1 in. apart on baking sheets. Use a variety of smaller cutters to remove center from half of cookies (the tops). Chill on sheets 15 minutes.
Bake until light golden brown, 12 to 15 minutes.
When cool, spread each whole cookie with about 1/2 tsp. jam. Sprinkle half of cut-out tops evenly with 1/2 cup powdered sugar. Mix remaining 1 cup powdered sugar with milk to thin, then dip tops of remaining cut-out tops with glaze. If you like, dip some glazed tops into sparkle sugar. Set all tops on jam-topped bottoms.
Here are some QUICK TIPS for making these cookies.
- Use a stand mixer (or electric mixer). I prefer the stand mixer as it&rsquos way easier. You need the extra power to properly combine everything together.
- If needed, scrape down the sides of the bowl as it mixes so that everything gets fully incorporated.
- I like to leave butter to sit out at room temperature for at least 20 minutes prior to baking. If you forget (I often do), you can microwave the butter at a low temperature setting in 10 second intervals, until softened.
To begin, toast the pecans by spreading them out on a baking tray and popping them in the oven for 8 minutes.
Then, once cool, place them in a processor and grind them down until they look rather like ground almonds. You can watch how to roast nuts in our Cookery School Video on this page. Now, in a mixing bowl, cream the butter and icing sugar together until light and fluffy, then gradually work in the sifted flours, followed by the ground pecans, bringing the mixture together into a stiff ball. Place the dough in a polythene bag and leave in the fridge to rest for 30 minutes.
After that, roll it out to a thickness of ¼ inch (5 mm), then stamp out 16 rounds by placing the cutter on the pastry and giving it a sharp tap, then simply lift the cutter and the piece will drop out. Now arrange the biscuits on the baking trays and lightly prick each one with a fork. Bake for 10-12 minutes, leave on the baking trays for about 10 minutes, then remove to a wire rack to cool completely. While the shortbreads are cooling, place the raspberries for the purée in a bowl, sprinkle them with the sugar and leave for 30 minutes. After that, purée them in a processor and pass through a nylon sieve to remove the seeds, then place in a serving bowl, cover and chill till needed.
For the raspberry filling, whisk the crème fraîche in a mixing bowl with an electric hand whisk until it becomes really stiff, then add the custard and vanilla extract and whisk again, also until thick. Cover and chill till needed.
Just before serving, spread equal quantities of the cream mixture over 8 of the biscuits, then arrange the raspberries on top, not forgetting to reserve 24. Spoon some purée over, then sandwich with the remaining shortbreads. Place 3 raspberries on top of each one, and lightly dust with the icing sugar.