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Raspberry Shortbread Kisses

15 mins + chill Cook
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These Raspberry Shortbread Kisses from Orla’s Kitchen are delicate, buttery biscuits filled with fluffy vanilla buttercream and a burst of homemade Gem raspberry jam. Perfect for gifting, afternoon tea, or a sweet treat, their charming heart-shaped tops make them as beautiful as they are delicious.

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Raspberry Shortbread Kisses

Raspberry Shortbread Kisses

agnesgempackfoods-ie
prep time
15 mins
cooking time
15 mins + chill
servings
20
total time
30 mins

Equipment

  • Weighing scales

  • Wooden spoon

  • Large bowl

  • Rolling pin

  • Fish slice or palette knife

  • Parchment paper

  • Biscuit cutters - round and heart shaped

  • Electric beater for the buttercream

  • Bowl

  • Spatula

  • Sieve

  • Piping bag and nozzle

  • Small saucepan

  • Spoon

  • Jar

Ingredients

  • For The Biscuits:

  • 150gm Gem Plain Flour

  • 150gm soft butter

  • 75gm Gem Cornflour

  • 75gm Gem Icing Sugar

  • For The Filling:

  • 75gm soft butter

  • 150gm Gem Icing Sugar

  • 20gm Gem homemade raspberry jam

  • For the homemade jam:

  • 200gm frozen raspberries

  • 100gm Gem Jam Sugar

  • 1tbsp lemon juice

Instructions

1
Preheat the oven to 140° C fan.
2
In a bowl add the softened butter, sugar flour and cornflour. Mix with a spatula then your hands until it comes together into a soft dough.
3
Roll out the dough in small quantities. Use a small amount of flour on your work surface. Cut circles and use the palette knife to lift them gently onto parchment paper on an oven tray. For half of them cut a heart shape in the middle. Add the heart cutouts too.
4
Leave in the fridge to cool for 15 minutes, then bake for 15 minutes and leave on the oven tray to cool fully.
5
To make the buttercream beat your butter until it turns pale and fluffy - this could take a few minutes. Keep scraping back into the bowl with the spatula.
6
Add the icing sugar - sieve it first
7
When the icing sugar is fully incorporated add the seedless jam and beat again.
8
Place in an icing bag.
9
To make the jam, add sugar and raspberries to a small saucepan and bring to the boil. Stir often. Once boiling, add the lemon juice. Continue to simmer for about fifteen minutes. Leave to cool.
10
To assemble the biscuits, place a full biscuit on the base, pipe buttercream around the edge of the biscuit, then place a tiny dollop of jam in the middle. Top with a cutout biscuit and pop the heart into the jam so it sits upright.
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