Christmas Shortbread

Prep time - 15 minutes
Cook time - 20 minutes
Serves - 10
Difficulty - Easy


50g icing sugar, sifted

150g Softer butter, cut into small pieces

1/2 teaspoon of rose essence

75g caster sugar, plus extra for dredging

150g plain flour

75g rice flour


Syrup to brush:

25g caster sugar

4 tablespoons of lemon juice


For the raspberry jam:

300g raspberries

300g jam sugar (with added pectin)

juice of half a lemon


Preheat the oven to 170c/150c fan/gas 3. Put the softened butter into a bowl. Using a wooden spoon, gradually work in the rose essence and sugar until it is well mixed and forms a soft paste. Sift in the flours and, using a fork, bring together lightly to form a soft, crumbly dough. Then bring the mix to a soft, pliable, crack-free dough by kneading it as lightly as possible.

For the biscuits, place the dough between two sheets of lightly floured greaseproof paper. Using a rolling pin, roll out to a 5mm thickness. Remove the top paper and cut out the biscuits using a 6–7cm heart shaped cutter.

Place the biscuits on the baking sheets lined with parchment paper and bake until very lightly coloured; about 20 minutes.

Meanwhile dissolve the sugar with the lemon juice ready to brush on to the cooked biscuits.

Remove the biscuits when lightly golden and brush each with a little of the sugar syrup, sprinkle with the freeze-dried raspberries and pistachios. Bake for a further 5 minutes.  Cool completely and pack into a pretty box, tin or bag and tie up with ribbon.