These heart-shaped shortbread biscuits generously filled with vanilla-flavoured whipped cream and fresh raspberries make a dainty dessert that’s perfect for a romantic meal.
The biscuits are also great served with fresh yoghurt or vanilla ice cream.
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Nutrition Facts
Raspberry and hazelnut shortbreads
Amount Per Serving
Calories 575
Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 21g131%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 92mg31%
Sodium 171mg7%
Potassium 259mg7%
Carbohydrates 43g14%
Fiber 6g25%
Sugar 15g17%
Protein 7g14%
Vitamin A 1138IU23%
Vitamin C 14mg17%
Calcium 65mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Raspberry and hazelnut shortbreads
A tasty dessert for a romantic meal
Servings: 6
Calories: 575kcal
Equipment
- Baking sheet
- Bowl
- Heart shaped biscuit cutter
Ingredients
For the shortbread:
- 100 g hazelnuts
- 175 g plain flour
- 50 g caster sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 150 g butter diced
For the filling:
- 200 ml double cream
- 2 tbsp icing sugar plus a little extra to decorate
- 1/2 tsp vanilla essence
- 300 g raspberries
Method
- Toast the hazelnuts under the grill until lightly browned, roughly chop 25 g of the nuts and reserve for the top. Finely chop the remainder then leave to cool.
- Put the flour into a bowl, add the sugar, vanilla, cinnamon and butter and rub the butter in with fingertips until it resembles fine crumbs.
- Stir in the finely chopped hazelnuts then squeeze the crumbs together with fingertips until they form a ball. Knead lightly then roll out on a lightly floured surface and cut twelve, 7.5 cm (3 inch) hearts with a biscuit cutter, re-rolling and trimming as needed.
- Put shortbread hearts on to ungreased baking sheets and cook at 160°C / 325°F / Gas mark 3 for about 15 minutes until pale golden. Leave to cool on the baking sheets.
- When you’re almost ready to serve, whip the cream, icing sugar and vanilla until it forms soft swirls. Crumble in half the raspberries then spoon the cream over 6 biscuits, keeping a little back for the tops. Press a biscuit on the top of each then decorate with the remaining cream, the whole raspberries and a sprinkling of the roughly chopped nuts. Transfer to serving plates and dust with a little sifted icing sugar.
Notes
TIP
The unfilled biscuits can be stored in a biscuit tin for 3-4 days.
Try dipping half the biscuits in a little melted chocolate and set them on greaseproof paper. Or pipe on a romantic/Valentine’s message, by spooning melted chocolate into a greaseproof paper piping bag.
Nutrition
Calories: 575kcal | Carbohydrates: 43g | Protein: 7g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 171mg | Potassium: 259mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1138IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 3mg
Recipe courtesy of Love Fresh Berries
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