This week we made these raspberry shortbread hearts for Valentines Day. The vanilla bean paste and freeze-dried raspberry pieces make the house smell love as they bake.
I love to bake with my children as they have such fun weighing out the ingredients, mixing, pouring things into the bowl and breaking eggs.
They don’t like the noise of my stand mixer so we tend to mix by hand when they are helping me! Luckily this recipe is best off made by hand anyway
Shortbread is so easy to make and tastes like it requires a lot more effort. Perfect if you want to impress visitors!
I find these keep for a week in an airtight tin which was great if you want to bake in advance.
We all find these very buttery and rich in flavour from both the raspberry and vanilla. Do use vanilla bean paste if you can in place of vanilla extract, it has so much more flavour.
Ingredients
List of ingredients needed as a handy shopping list or guide. Get the quantities in the recipe card below;
- caster sugar
- butter
- plain flour
- vanilla bean paste
- freeze-dried raspberry pieces
Step by step
- Place the sugar and vanilla bean paste in a mixing bowl.
- Add the butter into the bowl and cream the sugar into the butter.
- Stir in the flour and bring the dough together with your hands.
- Sprinkle in the freeze-dried raspberry pieces and mix them through the dough gently.
- Roll the dough out on a lightly floured surface until approximately 5 mm thick.
- Use a heart-shaped cutter or whichever shape cutter you like to cut out your shortbreads. I made around 18 hearts.
- Place the shapes on a lined baking sheet. I lined my baking tray with a silicone baking sheet but you could also use baking paper.
- Bake at 180 degrees for 15-20 minutes until lightly golden brown.
- Leave the hearts to cool on the baking tray, then move to a cooling rack to cool completely.
I’d certainly make these raspberry shortbread hearts again in a flash and they’d be great for a Valentine bake sale!
More to try
Raspberry Shortbread Hearts
Ingredients
- 50 g caster sugar
- 125 g butter at room temp
- 150 g plain flour
- 1 tsp vanilla bean paste
- 0.5 of a tube freeze-dried raspberry pieces 10 g
Instructions
- Place the sugar and vanilla bean paste in a mixing bowl.
- Add the butter into the bowl and cream the sugar into the butter.
- Stir in the flour and bring the dough together with your hands.
- Sprinkle in the freeze-dried raspberry pieces and mix them through the dough gently.
- Roll the dough out on a lightly floured surface until approximately 5 mm thick.
- Use a heart-shaped cutter or whichever shape cutter you like to cut out your shortbreads. I made around 18 hearts.
- Place the shapes on a lined baking sheet. I lined my baking tray with a silicone baking sheet but you could also use baking paper.
- Bake at 180 degrees for 15-20 minutes until lightly golden brown.
- Leave the hearts to cool on the baking tray, then move to a cooling rack to cool completely.
Emma Warman says
I’ve never baked biscuits before, but I got a free Glossier cookie cutter so I fancied giving it a go…They were delicious!
Thank you for providing such a brilliant basic recipe for a complete novice like me. I added desiccated coconut, but not enough and potentially not enough of the raspberry pieces as I couldn’t taste them as much.
Does the recipe mean half of a 10g tube, or 10g of raspberry in total?
Can’t wait to try this recipe again! Thanks so much xx
bakingqueen74 says
That’s great Emma! I use 10 g (half a tube) but it might depend on how fresh the freeze-dried raspberry pieces are as to how much flavour you get. No harm in adding more for more flavour! The added coconut sounds good too.
Coriander Queen says
These are so cute!! Perfect for valentines! But also fab for bake sales and baby showers! Love them!
bakingqueen74 says
Definitely doing them for the next bake sale, so easy!
Sammie says
Ooh I have freeze dried raspberries and I love shortbread. Look forward to making these biscuits and having a good look round your blog whilst on hols. Sammie http://www.feastingisfun.com
Kat says
So cute and pretty! Thanks for entering into Treat Petite!
bakingqueen74 says
Thanks Kat
goodiegodmother says
So cute and I bet they’re just delicious!
bakingqueen74 says
They were so tasty even though they’re so simple, vanilla bean paste is too good
kerrycooks says
These are so cute Lucy! Love them
bakingqueen74 says
Thanks Kerry!
loverofcreatingflavours says
These look absolutely delicious, I am creating a dessert for valentines day using dehydrated strawberries so I am delighted to hear the raspberries are great.
bakingqueen74 says
Thank you! I am sure your dessert will be lovely, it sounds delicious
familyfriendsfoodblog says
Those look gorgeous 🙂
Happy Valentine’s day!
bakingqueen74 says
Thanks Helen – they were so tasty!
jane says
Nyomnomnom!