Place the sugar and vanilla bean paste in a mixing bowl.
50 g caster sugar (superfine sugar), 1 tsp vanilla bean paste
Add the butter into the bowl and cream the sugar into the butter.
125 g butter
Stir in the flour and bring the dough together with your hands.
150 g plain flour (all-purpose flour)
Sprinkle in the freeze-dried raspberry pieces and mix them through the dough gently.
0.5 of a tube freeze-dried raspberry pieces
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℃ / 350℉ 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.