Raspberry Shortbreads



  • 125g (4 oz) unsalted organic butter, plus a little extra for greasing
  • 50g (2 oz) sugar
  • 1 egg, beaten
  • 2 tablespoons organic vegetable oil
  • a few drops of vanilla extract
  • 350g (12 oz) organic plain flour
  • 2 teaspoons baking powder
  • Jar of Roots & Wings Organic Raspberry Jam


Preheat the oven to 180C/356F/Gas 4. Grease a 15cm x 15cm (6 inch x 6 inch) square tin. In a mixer cream the butter and sugar then add in the beaten egg, oil and vanilla extract. Tip in just 250g (9 oz) of the flour and knead it with your hands to make a dough. Take two thirds of the dough and press it into the base of the tin and prick all over with a fork. Spread over a nice thick layer of raspberry jam. Rub the remaining flour into the remaining one third of dough to make a crumble like texture. Sprinkle on top of the jam layer. Bake in the oven for 20 minutes until golden brown. Cool on a wire rack before cutting into squares. Enjoy!