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20 December 2012,01:27 by
J.Sujatha

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RASBERRY AND WALNUT SHORTBREAD

Serves :
8

Preparation Time :
40 minutes

Preparation Method :

  • Draw three 20.5 (8 inch) circles on non-stick baking parchment. Place the parchment circles on baking sheets.
  • Grind the walnuts finely in a blender or food processor.
  • Cream the butter and sugar together in a mixing bowl until pale and fluffy, then beat in the walnuts and flour.
  • Divide the dough into 3 shortbread portions.
  • Put a portion of shortbread dough in the centre of each parchment circle and press out with the heel of your hand until the dough is the same size as the circle.
  • Cut one of the circles into eight triangles with a sharp knife and ease them slightly apart.
  • Refrigerate the circles and triangles for 30 minutes. Bake at 190°C (375°F) mark 5 fori 5-20 minutes, swapping over the sheets to ensure the pastries brown evenly.
  • Leave to cool and harden for 10 minutes on the paper, then transfer to wire racks to cool completely.
  • Meanwhile, reserve one-third of the raspberries for decoration. Put the rest in a bowl with the icing sugar and liqueur, if using.
  • Crush the raspberries with a fork, then leave them to macerate while the pastry rounds are cooling.
  • Assemble the shortbread just before serving, to ensure that the pastry remains crisp.
  • Whip the cream until thick, then fold in the crushed raspberries and juice.
  • Stand one round of pastry on a flat serving plate and spread with half of the cream mixture.
  • Top with the remaining round of pastry, then the remaining cream mixture.
  • Arrange the triangles of pastry on top of the cream, wedging them in at an angle.
  • Scatter the reserved whole raspberries in between. Serve the shortbread as soon as possible.

INGREDIENTS

  • 100 grams  walnut pieces
  • 100 grams butter
  • 75 grams castor sugar
  • 175 grams  plain flour
  • 450 grams  fresh raspberries
  • 50 grams icing sugar
  • 30 ml raspberry-flavoured liqueur or kirsch (optional)
  • 300 ml fresh whipping cream

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