NZ Woman's Weekly

Raspberry shortcake biscuits

Raspberry shortcake biscuits
  • Meal Type


I’m not sure if I am cheating with the ingredients a little bit, or just being really clever. Either way, these biscuits are simple, delicious, and always look beautiful. Change the frosting flavours and tweak the colours to suit your occasion.

Makes approx 16

  • 2 sheets ready-rolled sweet short pastry
  • 80g butter
  • 1 cup icing sugar
  • 1 tbsp raspberry jam
  • 1 tsp lemon juice
  • ¾ cup berry icing sugar or 1 cup icing sugar, plus a few drops strawberry essence and colouring.
  • Raspberry powder – optional (for kids, use sprinkles or little lollies)

1 Preheat oven to 175oC. Line two oven trays with paper.

2 Using a cookie cutter, cut out desired shapes from semi-thawed pastry and arrange on the lined trays. Bake for 8-10 minutes until just golden, then set aside to cool completely.

3 Meanwhile, whisk the butter with icing sugar, jam and lemon juice to make a creamy frosting (adjust consistency with icing sugar or lemon juice). Chill until required. Add enough water (1-2 tablespoons) to the flavoured icing sugar
to make a thin icing glaze. Glaze half the biscuits and chill 5 minutes until set.

4 Sandwich the cold biscuits with the raspberry frosting and glazed biscuits, then decorate with a sprinkle of raspberry powder if desired.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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