Raspberry Shortbread


6.2 oz unsalted butter

 2.7 oz fine granulated sugar

2.7 oz ground, fine semolina

5.3 oz plain flour

1 oz corn flour

To decorate:

17.6 oz FAGE Total 5%

12.4 oz fresh raspberries

  1. Cream the butter and sugar together until pale and fluffy.
  2. Stir in the semolina and flour.
  3. Knead gently, until a soft, pliable dough is formed.
  4. Press the dough into an 8-inch flan tin, using your fingertips or a spoon.
  5. Divide into 6 portions and prick the dough well with a fork.
  6. Bake at 325º F for 45 – 60 minutes or until pale golden brown.
  7. Leave to cool slightly in the tin before cooling on a wire tray.
  8. To serve, spread the yogurt on top of the shortbread and decorate with the raspberries.
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