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 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.
I’d certainly make these again in a flash and they’d be great for a Valentine bake sale!
Raspberry Shortbread Hearts
- 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
- 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.