• Partnered with
  • Quick
  • Easy
  • Makes 16 small pieces
  • 10 mins prep
  • 10 mins cook

Raspberry shortcake biscuits

Raspberry shortcake biscuits

These biscuits are simple, delicious, and always look beautiful.


Raspberry shortcake biscuits

  • 2 ready-rolled sweet short pastry
  • 80 g butter
  • 1 cup icing sugar
  • 1 tbsp raspberry jam
  • 1 tsp lemon juice
  • 3/4 cup berry icing sugar or 1 cup icing sugar, plus a few drops strawberry essence and colouring
  • raspberry powder – optional (for kids, use sprinkles or little lollies)


  1. Preheat oven to 175ºC. Line two oven trays with paper.
  2. Using a cookie cutter, cut out desired shapes from semi-thawed pastry and arrange on the lined trays. Bake for 8-10 minutes until just golden, then set aside to cool completely.
  3. Meanwhile, whisk the butter with icing sugar, jam and lemon juice to make a creamy frosting (adjust consistency with icing sugar or lemon juice). Chill until required. Add enough water (1-2 tablespoons) to the flavoured icing sugar to make a thin icing glaze. Glaze half the biscuits and chill 5 minutes until set.
  4. Sandwich the cold biscuits with the raspberry frosting and glazed biscuits, then decorate with a sprinkle of raspberry powder if desired.


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