Equipment
Ingredients
Shortbread Dough
- 250 g unsalted butter, softened
- 110 g caster sugar
- 3 g fresh basil, finely chopped
- 1 lemon, zested
- 5 ml vanilla bean paste
- 400 g all-purpose flour
Filling
- 78 g raspberry jam
- 50 g white chocolate, grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 348 kcal
- Protein
- 4 g
- Carbohydrates
- 42 g
- Fat
- 19 g
- Fiber
- 2 g
- Sugar
- 15 g
- Sodium
- 7 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 46 mg
- Potassium
- 65 mg
- Calcium
- 28 mg
- Iron
- 1.6 mg
- Magnesium
- 10 mg
- Phosphorus
- 49 mg
- Zinc
- 0.3 mg
- Vitamin A
- 144 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.19 mg
- Niacin
- 2.0 mg
- Folate
- 63 mcg
- Water
- 14 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Cream the softened butter and caster sugar in a bowl using an electric mixer until the mixture is light and fluffy.
Add the finely chopped basil, lemon zest, and vanilla bean paste to the butter mixture. Stir until well combined.
Incorporate the flour into the butter mixture and mix until a cohesive dough forms. Do not overwork the dough.
Flatten the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
Roll the chilled dough on a lightly floured surface to a thickness of 3mm (1/8 inch).
Cut the dough into circles using a 6cm (2.5 inch) round cutter. Place rounds on trays lined with baking paper, spaced 1cm (1/2 inch) apart.
Prick each dough circle twice with a fork. Chill the trays in the refrigerator for another 30 minutes.
Preheat the oven to 180°C (350°F).
Dust the tops of the biscuits with the remaining caster sugar. Bake for 10-12 minutes or until they reach a light golden color.
Remove from the oven and allow the biscuits to cool completely on the baking trays.
Mix the raspberry jam and grated white chocolate in a small bowl until combined.
Apply a small portion of the jam mixture to the flat side of one biscuit. Press another biscuit on top to create a sandwich.
Chef's Notes
- Ensure your butter is truly softened, not melted, for optimal creaming. This incorporates air, which is crucial for a tender shortbread texture.
- Don't overwork the dough after adding the flour. Overmixing develops gluten, leading to tough cookies instead of crumbly ones.
- Chilling the dough is essential for preventing spread during baking. It solidifies the butter, ensuring the cookies hold their shape.
- For a uniform bake, try to ensure all your cut rounds are the same thickness. This recipe calls for a very thin shortbread, so precision matters.
- Allow the shortbread to cool completely before assembling. Warm cookies are fragile and the filling can melt and spread unevenly.
Storage
Refrigerator: 7 days — Store in an airtight container to maintain crispness.
Freezer: 1 month — Freeze unassembled biscuits for best results.
Troubleshooting
Biscuits spread too much during baking
Cause: Dough or butter was too warm before entering the oven
Fix: Cannot be fixed once baked.
Prevention: Ensure the full 30-minute second chill is completed after cutting the shapes.
Dough cracks when rolling
Cause: Dough is too cold or too dry
Fix: Let the dough sit at room temperature for 5 minutes and knead very briefly to warm with hands.
Prevention: Do not exceed the recommended chilling time significantly; if dry, ensure butter was measured by weight.
Cultural Context
Shortbread is a traditional British biscuit, particularly associated with Scotland. Its origins date back to the 17th century, evolving from earlier forms of biscuit bread. While classic shortbread is simple, modern variations like this one incorporate fresh herbs and fruits, reflecting a contemporary approach to classic baking.
