Recipe Scene: Raspberry Cream Shortbread

Although I love cake I think I love biscuits more, especially buttery, shortbready ones.  These are great, very easy to make.  The biscuit is a Donna Hay recipe from Modern Classics Book Two, and you can fill them with whatever you fancy.  In the biscuits pictured I’ve made a buttercream and added a dash of raspberry essence and some red food colouring, but feel free to sandwich them together with whatever takes your fancy.






220 grams butter

2/3 cup / 150 grams sugar

2 cups / 300 grams plain flour

½ cup / 80 grams rice flour

1 teaspoon vanilla extract

1 egg




Any type of icing or cream filling that you like – glace icing, ganache, buttercream, jam etc




  1. Preheat the oven to 160 degrees C. Process all ingredients together until a smooth dough forms.


  1. Place the dough on a lightly floured surface and knead gently. Roll into small balls and place on a tray.  Flatten each biscuit gently with the back of a fork, then bake for about 20 minutes or until just starting to colour.


  1. Leave on a wire rack to cool, then sandwich together. With any luck there will be an uneven number so you get to eat the leftover one.


About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.