NZ Woman's Weekly

Raspberry shortcake biscuits recipe

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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.

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About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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