With a tangy fruity filling set on buttery spelt shortbread, these delicious shortbreads are the perfect combination. Ideal for a summer picnic or afternoon tea.
Prep time: 30 mins
Bake time: 55 mins
Total time: 1 hr, 25 mins
For the shortbread
260g Risen Super White Spelt Flour
225g unsalted butter, cubed
110g icing sugar
Zest of one lemon
For the filling
200g caster sugar
25g plain flour
Juice of one lemon
3 eggs, beaten
Grease and line a square tray with baking paper and preheat the oven to 180°C.
To make the shortbread base rub the butter into the spelt flour using your fingertips. If using a food processor, pulse the butter and flour until the mixture resembles fine breadcrumbs. Mix or pulse in the icing sugar, lemon zest and a pinch of salt.
Press into prepared tin and level with the back of a spoon. Prick base all over with a fork and chill for 15 minutes.
Bake the shortbread base for 25 minutes, until lightly golden. Remove from oven and turn temperature down to 160°C.
To make the filling put the raspberries and lemon juice in a blender or food processor and whizz until fairly smooth. Add the sugar, flour and eggs and whizz again until combined.
Pass through a fine sieve into a jug, working the mixture well and then discard the seeds.
Pour the filling over the shortbread base and return to the oven for 25-30 minutes, until just set.
Cool completely in its tray, then chill for at least 30 minutes to firm up. Remove from tin and dust with icing sugar. Slice into squares and serve.