Mother's Day Shortbread Biscuits


Prep time
35 minutes
Cooking time
12 minutes
Serves 12
Delicious Zingy Raspberry Jam & Clotted Cream sandwiched between buttery shortbread biscuits.
250g butter, softened
100g caster sugar
1 lemon, zested
350g plain flour
2tbsp milk
340g Jar Zingy Raspberry Jam
340g Jar Classic Clotted Cream
150g Freeze dried raspberries
90g white chocolate, melted
Icing sugar for dusting

Cooking Method

  1. Line two large baking sheets with parchment paper.​

  2. In a large bowl cream together the butter and sugar until light and fluffy, then beat in the lemon zest and flour.​

  3. Add the milk and form the mixture into a dough. Wrap in clingfilm and chill for 20 minutes in the fridge.​

  4. Preheat the oven to 160°C/ 180°C Fan/ Gas mark 4 then roll out the dough (easier to do this in 2 batches) to 3mm thickness.​

  5. Cut out 24 round biscuits with a medium size biscuit cutter. On 4 of the biscuit halves, use a small heart cutter to cut out heart shapes in the centre.​

  6. Place on the baking sheets and bake for 12 minutes.​ Once cooled, place on a wire rack to cool.

  7. Once cooled, spread the bottom biscuits with a tablespoon of our Classic Clotted Cream and then Zingy Raspberry Jam.

  8. To decorate top biscuits, roll edges in melted white chocolate then roll in freeze dried raspberries, dust heart biscuits with icing sugar and dip half in melted white chocolate then dip into freeze dried raspberries.

  9. Place the decorated biscuit on top of the bottom biscuits and place on a wire rack to harden. Once biscuits are completely dry, sprinkle with icing sugar and arrange in a small box for gifting.

No products in the basket.

Subtotal: £0.00

View cart Checkout