Raspberry Swirl Shortbread

Raspberry Swirl Shortbread

Ingredients

For the Shortbread Dough:

 • 2 cups (250g) all-purpose flour

 • ½ cup (60g) cornstarch

 • ½ tsp salt

 • 1 cup (230g) unsalted butter, softened

 • ¾ cup (90g) powdered sugar

 • 1 tsp vanilla extract

For the Raspberry Swirl:

 • ¼ cup (80g) raspberry jam or preserves

 • 1 tbsp warm water (to loosen if too thick)

Instructions

Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper.

In a large bowl, cream together butter and powdered sugar until light and fluffy. Add vanilla extract and mix well.

In another bowl, combine flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

Spoon the raspberry jam into a small bowl and stir in a tablespoon of warm water to make it spreadable.

Divide the dough in half. Roll one portion into a rectangle (about ¼ inch thick) on parchment paper. Spread a thin layer of raspberry jam evenly over the surface.

Roll out the second portion of dough and carefully place it on top of the jam layer. Gently press and roll the two layers together to form a tight log. Wrap the dough in plastic wrap and chill for at least 1 hour to firm up.

Once chilled, slice the dough into ¼-inch thick rounds and place them on the prepared baking tray.

Bake for 12–15 minutes or until the edges are lightly golden. Let cool completely before serving.