Strawberry Shortbread Biscuits

Strawberry Shortbread Biscuits

These are a classic sweet treat - crunchy and buttery on the outside, complimented by a creamy, strawberry filling on the inside. They look really pretty too.  Perfect for afternoon tea or a Valentine's gift.

Prep time: 40 mins 

Bake time: 12 - 15 mins 

Total time: 55 mins


For the biscuits
150g Risen Super White Spelt Flour
100g unsalted butter, chilled and cubed
50g granulated sugar

For the filling
100g unsalted butter
200g icing sugar
50g single cream
1 tsp strawberry flavouring
1 or 2 tsp of pink food colouring


Preheat the oven to 170C and line a baking tray with parchment paper.

Mix the flour, butter and sugar in a bowl either in a standmixer or by hand until it gets to a bread crumb consistency. Bring it together to form a dough with a splash of water if needed.  Pop it in the fridge while you make the filling.

In another bowl, cream the butter and sugar together.  It will help to have warmed the butter a bit in microwave.  

Add the cream, flavouring and colouring and mix till it makes a lovely, pink buttercream.

Roll our the dough to about 2 cm thick and using cookie cutters, cut out the shapes and place on a baking tray.  Bake for 12 minutes until the edges turn golden.  Towards the end, these biscuits can turn brown quite quickly, so keep an eye on them. 

Cool on a rack and when cold add the icing on top of one biscuit, smoothing out with a knife.  Add another biscuit on top and sqeeze gently to bring the icing out to the edge.  Smooth out with your finger to make it neat.