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Pocketmags Digital Magazines
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Bite-size bakes to enjoy with coffee!

Raspberry cream shortbreads

You can also make these biscuits using regular round cookie cutters Recipe by Waitrose. Thousands of recipes can be found at

MAKES 8-10

110g (4oz) unsalted butter, at room temperature

50g (1¾oz) caster sugar, plus an extra 1 tbsp for sprinkling grated zest of 1 lemon

170g (6oz) plain fl our

¼ tsp fi ne salt

75g (2¾oz) Tiptree Sweet Tip

Raspberry Conserve

1 tbsp double cream

1 Using electric beaters, cream the butter and sugar in a bowl for 2-3 minutes until light and fluffy. Beat in the lemon zest, then sift in the flour and salt. Combine to a smooth paste.

2 Bring the dough together in your hands (it will be crumbly and soft) and place on a large sheet of parchment. Cover with more parchment and roll out the dough, between the sheets, to about 1.5cm (½in) thick. Chill for 30 minutes. Preheat the oven to 170°C/ Gas Mark 3; line a large baking tray with parchment.

3 Remove the dough from the fridge and, still between the parchment, roll out further to about 3mm (1/8in) thick. Remove the top layer of parchment and, using a 7cm (2¾in) heart-shaped cookie cutter, stamp out as many biscuits as possible; transfer to the baking tray. Next, stamp a 3cm (1¼in) circle (use the base of a piping nozzle or cut freehand with a sharp knife) from the centre of half the hearts. Carefully remove the centres and re-roll with any scraps of dough to make more biscuits.

4 Scatter the biscuits with the extra 1 tbsp sugar and bake for 15 minutes, or until light golden. Transfer to a wire rack to cool completely.

5 Mix together the jam and cream. Spread 1 tsp over the unsugared side of the whole heart biscuits and top with the stamped-out biscuits. These are best eaten on the day of making (or store the biscuits and jam separately in airtight containers and assemble just before serving).

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About Baking Heaven

Sweeten up your September with the new issue of Baking Heaven, where we've served up plenty of inspiration for baking with fruit! Find out how to make your very own GBBO showstopper – a melting chocolate ball, plus create a delicious orange soufflé and discover everything you need to know about making meringues in our masterclass. Transform storecupboard ingredients to make a loaf of sourdough, find out how to make perfect biscuits with our guide and bake your best ever chocolate brownies... yum! Get your hands on a copy, pop your apron on and let's get baking!