5 from 1 vote

Raspberry shortbread hearts

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18
Author Lucy Allen | BakingQueen74


  • 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


  • 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.