Make some tasty raspberry shortbread

Scottish Raspberry & Oat Shortbread

Ingredients Instructions
  • 125g granulated Sugar
  • 250g unsalted butter
  • 375g plain flour
  • 50g rolled oats
  • 50g light brown sugar
  • 2 tbsp good Scottish raspberry jam
  • Pinch of salt
  • 100g white chocolate
  • Bring butter to room temperature
  • Combine butter and sugars, mix until combined (3 min)
  • Add in flour and salt, rub together between thumb and for fingers. You are looking for the dough to almost come together in big chunks (5 min)
  • Gently fold in raspberry jam
  • Bring dough together and tip out onto a lightly floured work surface. Roll out the dough to roughly ¼ in thickness. Cut out into desired shapes! You can reroll excess dough up to 3 times. (5 min)
  • Bake at 265 F (130 C) for about 50 minutes (biscuits should be firm to the touch!)
  • To finish, drizzle with white chocolate