- 360g plain flour
- 250g Butter
- 110g Caster sugar
- 100g Frozen raspberries
- 4 tbsp Icing sugar
- 1 tsp Lemon juice
- 2 tsp Water
- Sprinkles/ Chia Seeds
1. Preheat your oven to 180 degrees/GM 3.
2. Start with the raspberry coulis first! In a saucepan, deposit the raspberries and 1 tbsp of icing sugar. Gently stir occasionally.
3. When the coulis is simmering turn off the heat, add a tsp of lemon juice - it’ll taste incredible trust me! (The coulis should be dropping consistency)
4. Now make your shortbread. Using a whisk, cream the butter and caster sugar together until light and fluffy.
5. Pour in the flour and combine until a smooth paste has formed, ensure all those lumps have gone!
6. Flour your work surface to prevent the shortbread from sticking and roll out into a rectangle about 2cm thick. Cut evenly into 6 smaller rectangles.
7. Place 3 shortbread rectangles onto a baking tray and add 1 tbsp of coulis into the middle of them.
8. Lay down the remaining shortbreads over the top. Grab yourself a fork and gently press the edges to create a pretty seal.
9. Bake for about 15 minutes, don’t let them go golden brown as they’ll overcook and become way too crumbly!
10. Once they’ve cooked, take out of the oven and leave to cool completely! It’s tempting to consume I know, but hold fire!
11. No one wants a naked pop tart so, get making that icing! Mix together the water and remaining icing sugar until smooth and glossy and coat the pop tarts. The icing needs to be a spreadable paste.
12. Sprinkle with your favourite sprinkles or chia seeds.
13. Sit back, admire your creation, snap a photo and devour!
Sincerely, @imy_bakes Xoxo
Feel free to share your creations on your socials and tag us @erpinghamhouse and @erpinghamhousebtn.