Buttery and light shortbread biscuits, sandwiched with raspberry jam and dipped in chocolate for a perfect afternoon treat.
Ingredients
Method
1.Preheat oven to 160°C/325°F. Grease two large oven trays; line
with baking paper.
2.Beat butter, vanilla and sugar in a small bowl with an electric mixer until smooth. Add sifted flours and 1 tablespoon water; beat until just combined.
3.Spoon mixture into a piping bag fitted with a medium fluted tube. Pipe 2cm × 6cm (¾in x 2½in) shapes onto trays, about 3cm (1¼in) apart.
4.Bake for 15 minutes or until browned lightly and a biscuit can be pushed gently without breaking. Cool on trays.
5.Sandwich biscuits together with ¾ teaspoon jam.
6.Place chocolate in a medium heatproof bowl over a medium saucepan of simmering water (make sure the base of the bowl doesn’t touch the water) stir until smooth. Remove bowl from heat. Dip biscuit ends in the chocolate; place on a baking-paper-covered wire rack to set.
Sandwiched biscuits will keep in an airtight container for up to 3 days. Unfilled, the plain biscuits will keep in an airtight container for up to 1 week.
Note
