Shortcake Biscuits


Prep time
15 minutes
Cooking time
15 minutes
Serves 6
These fresh homemade raspberry shortcakes are the perfect addition to a classic afternoon tea.
270g all-purpose flour
1tsp fine sea salt​
1 jar Cottage Delight Zingy Raspberry Jam
1tbsp baking powder​
75g icing sugar​
120g unsalted butter (chilled)​
95ml whole milk​
Raspberries to decorate​
500ml heavy/double cream

Cooking Method

  1. Preheat the oven to 200°C/Fan 180°C/Gas 4 Line a baking tray with baking paper

  2. Combine flour, salt, baking powder, and icing sugar together. Cut the chilled butter into small cubes and add to a food processor with the flour mixture. Pulse until the mixture resembles coarse crumbs

  3. Transfer to mixing bowl and gradually stir in milk until a soft dough forms

  4. Divide the dough into 6 equal mounds and place on a lightly greased baking sheet (try not to overhandle the dough). Bake until lightly browned (12-15 minutes) and leave to finish cooking on a wire rack

  5. While the shortcakes are cooling pour the heavy cream to a bowl and whisk until soft peaks form

  6. Once the shortcakes have cooled, slice in half, add a generous spoonful of Cottage Delight Zingy Raspberry Jam and whipped cream. Decorate with raspberries and icing sugar and enjoy!

Other recipes for your Raspberry Jam

Don’t have Raspberry Jam?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?

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