- Prep time
- 35 minutes
- Cooking time
- 12 minutes
- Serves 12
- Delicious Zingy Raspberry Jam & Clotted Cream sandwiched between buttery shortbread biscuits.
Line two large baking sheets with parchment paper.
In a large bowl cream together the butter and sugar until light and fluffy, then beat in the lemon zest and flour.
Add the milk and form the mixture into a dough. Wrap in clingfilm and chill for 20 minutes in the fridge.
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.
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.
Place on the baking sheets and bake for 12 minutes. Once cooled, place on a wire rack to cool.
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.
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.