Share this Recipe

Serves 9

Total 40 minutes

Difficulty Not too Tricky

1. To make the jam add the raspberries and jam sugar to a small saucepan and bring to the boil over a low heat. Crush the raspberries and sugar together and then once the sugar has dissolved increase the heat and boil for another 4 minutes. Leave to cool and set aside.

2. To make the shortbread, add the butter, flour and cornflour to a large bowl and then using your fingertips rub the butter into the flour until it resembles breadcrumbs. Mix in the icing sugar, salt, egg and vanilla extract until it just comes together. Divide the dough into two equal pieces, wrap in clingfilm and chill for a minimum of 30 minutes.

3. To roll the dough, place the first piece between two pieces of baking paper (the dough can be quite sticky so this helps) and roll roughly into a 9-inch square. Repeat the same process for the second piece of dough. Place both pieces of baking paper on two baking trays and then add each piece of dough on top, prick with a fork all over and then bake them for around 25-30 minutes, or until the edges have begun to brown, rotating the trays halfway through from top to bottom and front to back. Leave to cool.

4. To make the icing in a medium bowl add the icing sugar, lemon zest and juice of half a lemon and mix together, until it resembles the consistency of thick honey, if needed water can be added to thin it.

5. To assemble add the raspberry jam to the top of one of the pieces of shortbread. Then using a spatula or palette knife spread the icing over the top of the other piece of shortbread. Then carefully lift this piece on top of the raspberry jam. Let them rest for around an hour so that the icing can dry and harden, then using a knife carefully cut into squares.