Step 4 Spread the jam over the shortbread base and top with the stars, overlapping them slightly. Bake for 20 minutes or until the stars are golden. Allow to cool completely in the tin.

4. Gently press the shortbread dough into the prepared tin and smooth the top with a palette knife or back of a spoon to even out the surface. Bake in the preheated oven for 20 minutes. 5.

Recipe: Raspberry shortbread cookies Published: Dec. 03, 2008, 1:25 p.m. By The Grand Rapids Press Download this recipe for a 3-by-5-inch card (PDF) ...

5. Pour the lemon mixture carefully over the raspberry jam layer, making sure to keep the lemon layer separate. 6. Bake for 25-30 minutes or until the lemon topping is just set.

1-3 teaspoons raspberry liqueur, dark rum or water Make the shortbread base: Combine the flour, confectioners’ sugar, and salt in the bowl of a food processor and pulse briefly to combine.

Buttery shortbread is one of life’s simple pleasures and is so quick and easy to throw together. Here, flour, sugar and salt are mixed with a little melted butter until crumbly, pressed into a ...

Bring to the boil and add raspberry puree and lemon rind. Bring back to a simmer, add loquats and poach over low heat for 10-15 minutes, or until tender. Remove from heat and cool loquats in syrup.

3 to 4 tablespoons lemon juice, freshly squeezed 4 to 5 raspberries, mashed into a puree Directions: In a separate bowl, whisk the flour with the salt; set aside. In the bowl of your electric ...

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Tart, sweet raspberry-lemon filling over a delicate buttery crust. Reasons why the new generation is no longer getting married, according to a survey ...

If the baked shortbread tastes undercooked or feels gummy, invert the shortbread onto a clean sheet pan, so the crumbs spill out. Break it up with your fingers and bake again at 325 F for 10 minutes.