Raspberry and almond shortbread biscuits

Raspberry and almond shortbread biscuits


1947 people made this

About this recipe: Shortbread biscuits filled with raspberry jam, and drizzled with glaze.


Serves: 36 

  • 225g butter, softened
  • 125g caster sugar
  • 1/2 teaspoon almond extract
  • 250g plain flour
  • 170g seedless raspberry jam
  • 60g icing sugar
  • 3/4 teaspoon almond extract
  • 1 teaspoon milk

Prep:30min  ›  Cook:18min  ›  Extra time:27min  ›  Ready in:1hr15min 

  1. Preheat oven to 180 C / Gas mark 4.
  2. In a medium bowl, cream together butter and caster sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 3cm balls, and place on ungreased baking trays. Make a small hole in the centre of each ball, using your thumb and finger, and fill the hole with jam.
  3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the tray.
  4. In a medium bowl, mix together the icing sugar, 3/4 teaspoon almond extract and milk until smooth. Drizzle lightly over warm biscuits.

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Reviews (14)


so good they lasted about five min... - 22 Jul 2010


Altered ingredient amounts. didn't have any raspberry jam but strawberry worked out just fine.also added unrefined golden caster sugar instead of white and I found you need to add a splash more milk to make a better glaze enough for all 36. - 15 Sep 2009


So simple to make and taste delicious too. The only difference for me was I used strawberry jam. - 07 Feb 2010

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