Raspberry Shortbread Hearts

Raspberry Shortbread Hearts

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.

Raspberry Shortbread Hearts

Shortbread is so easy to make and tastes like it requires a lot more effort. Perfect if you want to impress visitors! I found these kept for a week in an airtight tin which was great if you want to bake in advance. We all found 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.

Raspberry Shortbread Hearts

I’d certainly make these again in a flash and they’d be great for a Valentine bake sale!

Raspberry shortbread hearts

5 from 1 vote
Print Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18
Author: bakingqueen74

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

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.
Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

 

I’m linkng up with Treat Petite run by The Baking Explorer (hosting this month) and Cakeyboi. This month’s theme is Love Is In the Air!

treat-petite

Casa Costello


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jane

Nyomnomnom!

Those look gorgeous 🙂
Happy Valentine’s day!

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.

These are so cute Lucy! Love them

So cute and I bet they’re just delicious!

So cute and pretty! Thanks for entering into Treat Petite!

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

Coriander Queen

These are so cute!! Perfect for valentines! But also fab for bake sales and baby showers! Love them!

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