• Lara Flanagan

Raspberry Shortbreads

Updated: Nov 10, 2020

I thought this melt-in-your-mouth, buttery (for lack of a better expression olive oil shortbread would go perfectly with some of my favourite raspberry jam. These decadent little olive oil shortbread sandwiches filled with raspberry jam were declared a winner by Archie and Rissie!

Raspberry Shortbreads

2 ½ cups plain flour

2/3 cup olive oil – partially frozen

½ cup caster sugar

4 – 8 tablespoons iced water

1 tablespoon apple cider vinegar

Your favourite raspberry jam.

Put all ingredients except water in the food processor.

Process all ingredients into a biscuity crumb.

Add water 1 tablespoon at a time until biscuit dough comes together in a ball.

Take out of the food processor and lightly knead.

Cut into 4 balls, wrap in cling film, and place in the fridge for 30 minutes.

After 30 minutes, pre-heat oven to 180 degrees Celsius.

Prepare two trays with baking paper.

Roll out one dough ball at a time.

Make sure the dough is at least 4mm thick.

Cut out your favourite shapes using a biscuit cutter making sure to cut out a hole in every second layer.

Place in oven and cook for 30 – 35 minutes.

Sandwich together with raspberry jam.

Keep in an air-tight container.

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