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Recipe of the week – Raspberry and hazelnut shortbreads


By Features Reporter

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Generously filled with vanilla flavoured whipped cream and fresh raspberries, these make a dainty dessert. The biscuits are also great served with yoghurt or ice cream.

Raspberry and hazelnut shortbread.
Raspberry and hazelnut shortbread.

Ingredients

Shortbread

100g (4oz) hazelnuts

175g (6oz) plain flour

50g (2oz) caster sugar

½ teaspoon vanilla extract

¼ teaspoon ground cinnamon

150g (5oz) butter, diced

Filling

200ml (7 fl oz) double cream

2 tablespoons icing sugar, plus little extra to decorate

½ teaspoon vanilla essence

300g (11oz) raspberries

Method

Toast the hazelnuts under the grill until lightly browned, roughly chop 25g (1oz) of the nuts and reserve for the top. Finely chop the remainder then leave to cool.

Put the flour into a bowl, add the sugar, vanilla, cinnamon and butter and rub the butter in with fingertips until it resembles fine crumbs.

Stir in the finely chopped hazelnuts then squeeze the crumbs together with fingertips until they form a ball. Knead lightly then roll out on a lightly floured surface and cut twelve 7.5 cm (three inch) hearts with a biscuit cutter, re-rolling and trimming as needed.

Put shortbread hearts onto ungreased baking sheets and cook at 160C/325F/Gas mark 3 for about 15 minutes until pale golden. Leave to cool on the baking sheets.

When you’re almost ready to serve, whip the cream, icing sugar and vanilla until it forms soft swirls. Crumble in half the raspberries then spoon the cream over six biscuits, keeping a little back for the tops.

Press a biscuit on the top of each then decorate with the remaining cream, the whole raspberries and a sprinkling of the roughly chopped nuts. Transfer to serving plates and dust with a little sifted icing sugar.

Tip: The unfilled biscuits can be stored in a biscuit tin for three to four days.

Try dipping half the biscuits in a little melted chocolate and set on greaseproof paper.


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