Shortbread with Raspberry Glaze

shortbread with glaze(pp w768 h1152)Shortbread with Raspberry Glaze has a smidge of bright speckles strewn across 1/3 of the biscuits, and still gives you a mouthful of the beloved melt-in-your-mouth goodness we know and love about shortbread. Have you ever made your own shortbread?

These Scottish classics have survived for a very long time because we love them as they are and boy, are they great! Shortbread were one of the first recipes I made on this site many years ago and somehow I haven’t revisited this classic recipe enough so this is an attempt to try and rectify that.

glaze on shortbreadraspberry glaze

These glazed shortbread are flecked with a freeze dried raspberry glaze which can bring summer berries to your kitchen regardless of the weather outside and the glaze also means this is a recipe that is fun to decorate with kids as this is rustic and shortbread are a perfect canvas to decorate on – don’t let how these are decorated on here be the only way you choose to top yours.

You could Jackson Pollack yours, glaze in a geometric pattern or swirly swirl that bright raspberry icing all over yours.

How to prepare Shortbread with Raspberry Glaze

Whip it: Beat the butter, sugar and vanilla until super pale and fluffy.

Sifted dries: Add the sifted flours and mix until just combined.

Refrigerate: Roll the dough out into a flat disc, cover and refrigerate until chilled to the touch.

Shape of you: Measure and cut to shape.

Lined tray: Place the shortbread onto a lined baking tray.

Refrigerate: Return the shortbread to the fridge to chill.

Bake: Place into the oven and bake until just golden on the edges.

Cool: Remove and place on a cooling tray until completely cool.

Glaze mix: Mix up that speckled glaze.

Glaze it: Glaze 1/3 of your shortbreads with the glaze, spreading it out to cover the portion of biscuit evenly.

Set: Allow to set fully.

Serve: Grab two (trust me!) and enjoy as is or with your favorite hot beverage. Enjoy.

Tips for the best Shortbread with Raspberry Glaze

Beat that cream and butter: The key to a really great shortbread is how cohesive the butter and sugar have been whipped together, you want the butter to be almost as pale as whipped cream and that will also give the sugar time to dissolve.

Refrigerate: The best shortbread is made with additional time to refrigerate. After creating the dough, allow additional time to rest and chill and once you have cut the biscuits out, place them on your baking tray and allow time to refrigerate until the dough feels cool to the touch. Refrigerating helps the biscuits hold their shape as they bake and gives the dough time to rest leaving you with a melt-in-your-mouth texture.

Shaping the dough to roll out: You want to handle the dough as little as possible to avoid activating the gluten in the flour, so press together any pieces of dough and roll out slightly before covering and returning to the fridge before cutting out any more shortbread.

Measure of rectangles for these shortbread: These were ruled out to be 3cm/1.18 wide and 8cm/3.15 inches in length.

Glazing the shortbread: The easiest way to glaze the shortbread is to leave a gap between each biscuit on a cooling tray and line your work surface beneath with greaseproof paper so the glaze drains off the cookies, but doesn’t pool directly beneath them and makes the job of cleaning up easier.

Shortbread with Raspberry Glaze
Recipe by Roamingtaste
Makes 20 shortbread

Ingredients:
Vanilla Shortbread
150 grams / 5.3 ounces butter, softened
65 grams / 2/3 cup confectioner’s/icing sugar
1 1/2 teaspoons vanilla beans
1 teaspoon vanilla extract
35 grams / 1/3 cup cornflour, sifted
200 grams / 1 1/4 cups plain flour, sifted
Raspberry Glaze
120 grams / 1 cup confectioner’s/icing sugar, sifted
2 tablespoons freeze dried raspberries
3 tablespoons milk

Directions:
Cream the butter, sugar and vanilla beans and beat on medium until pale and fluffy, approximately 8-10 minutes with a hand beater.

IMG 7615(pp w768 h512)Add the sifted flours and combine on low until just combined and no dry patches remain in the bowl.

IMG 7617(pp w768 h512)Turn out onto your work surface, carefully roll into a disc and refrigerate for at least 15 minutes or until the dough feels chilled to the touch.

IMG 7665(pp w768 h512)Line your baking tray with greaseproof paper and set aside.

Remove and lightly sprinkle with flour, roll out to 1/2 inch thickness.

Measure out rectangles (see note) and carefully place on your baking tray with 1 inch between each biscuit.

IMG 7671(pp w768 h512)Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.

Place the tray of shortbread in the fridge for 15 minutes or until the dough feels chilled to the touch.

Bake for 17 minutes or until lightly golden on the base of your cookies.

Remove and carefully place on a cooling tray until fully cooled.

To make the glaze, place the sifted sugar, raspberries and milk into a small bowl and stir until the mixture runs smoothly off the end of your spoon.

IMG 7673(pp w768 h512)Take a tablespoon amount and drag carefully across the third bottom of one or two of your shortbread, spreading out any excess remaining on the bottom of your spoon across any corners that have not been covered.

glazing biscuitsRepeat until all the shortbread have been glazed.

Allow time for the glaze to set, it will look matt in appearance from it’s initial glossy topping.

Take two of these as one isn’t enough and serve.

Enjoy!

easy shortbread recipehomemade shortbread recipe

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shortbread with glaze

Shortbread with Raspberry Glaze

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  • Author: Sylvie Taylor
  • Prep Time: 30 minutes
  • Cook Time: 17 minutes
  • Total Time: 47 minutes
  • Yield: Makes 20 shortbread 1x
  • Category: Cookies

Description

Buttery shortbread finished with a fruity and bright raspberry glaze to bring a little summer into your home regardless of the season! These become more melt-in-your-mouth if left for a day or two after making!


Ingredients

Scale

Ingredients:
Vanilla Shortbread
150 grams / 5.3 ounces butter, softened
65 grams / 2/3 cup confectioner’s/icing sugar
1 1/2 teaspoons vanilla beans
1 teaspoon vanilla extract
35 grams / 1/3 cup cornflour, sifted
200 grams / 1 1/4 cups plain flour, sifted
Raspberry Glaze
120 grams / 1 cup confectioner’s/icing sugar, sifted
2 tablespoons freeze dried raspberries
3 tablespoons milk


Instructions

  • Cream the butter, sugar and vanilla beans and beat on medium until pale and fluffy, approximately 8-10 minutes with a hand beater.
  • Add the sifted flours and combine on low until just combined and no dry patches remain in the bowl.
  • Turn out onto your work surface, carefully roll into a disc and refrigerate for at least 15 minutes or until the dough feels chilled to the touch.
  • Line your baking tray with greaseproof paper and set aside.
  • Remove and lightly sprinkle with flour, roll out to 1/2 inch thickness.
  • Measure out rectangles (see note) and carefully place on your baking tray with 1 inch between each biscuit.
  • Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
  • Place the tray of shortbread in the fridge for 15 minutes or until the dough feels chilled to the touch.
  • Bake for 17 minutes or until lightly golden on the base of your cookies.
  • Remove and carefully place on a cooling tray until fully cooled.
  • To make the glaze, place the sifted sugar, raspberries and milk into a small bowl and stir until the mixture runs smoothly off the end of your spoon.
  • Take a tablespoon amount and drag carefully across the third bottom of one or two of your shortbread, spreading out any excess remaining on the bottom of your spoon across any corners that have not been covered.
  • Repeat until all the shortbread have been glazed.
  • Allow time for the glaze to set, it will look matt in appearance from it’s initial glossy topping.
  • Take two of these as one isn’t enough and serve.
  • Enjoy!

Notes

Beat that cream and butter: The key to a really great shortbread is how cohesive the butter and sugar have been whipped together, you want the butter to be almost as pale as whipped cream and that will also give the sugar time to dissolve.

Refrigerate: The best shortbread is made with additional time to refrigerate. After creating the dough, allow additional time to rest and chill and once you have cut the biscuits out, place them on your baking tray and allow time to refrigerate until the dough feels cool to the touch. Refrigerating helps the biscuits hold their shape as they bake and gives the dough time to rest leaving you with a melt-in-your-mouth texture.

Shaping the dough to roll out: You want to handle the dough as little as possible to avoid activating the gluten in the flour, so press together any pieces of dough and roll out slightly before covering and returning to the fridge before cutting out any more shortbread.

Measure of rectangles for these shortbread: These were ruled out to be 3cm/1.18 wide and 8cm/3.15 inches in length.

Glazing the shortbread: The easiest way to glaze the shortbread is to leave a gap between each biscuit on a cooling tray and line your work surface beneath with greaseproof paper so the glaze drains off the cookies, but doesn’t pool directly beneath them and makes the job of cleaning up easier.

Recipe by Roamingtaste

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