Feb 18, 2015
Raspberry Crumble Shortbread (Biscuits and Little Cakes 17/27)
Amazing recipe! Bake a regular shortbread for about half the time to cook it completely, then top with your favourite jam (I used the raspberry and redcurrant jam from the book), then top with some more shortbreak recipe all mixed up with almond flakes, then bake. Oh my days! It's a chewy kind of heaven! The jam becomes super thick like some chewy sweet and do not wait until it's cooled to eat it!
