# What You’ll Need:
→ Shortbread Cookies
01 - 7 oz unsalted butter, softened
02 - 2.6 oz clotted cream
03 - 3.5 oz granulated sugar
04 - 1 teaspoon vanilla extract
05 - 11.5 oz all-purpose flour
06 - 1/4 teaspoon fine sea salt
→ Raspberry Filling
07 - 5.3 oz fresh raspberries, or frozen and thawed
08 - 2.1 oz powdered sugar, sifted
09 - 1 tablespoon lemon juice
10 - 1.8 oz unsalted butter, softened
11 - 1.8 oz clotted cream
# Method:
01 - In a large bowl, cream together softened butter, clotted cream, and granulated sugar until light and fluffy. Beat in vanilla extract.
02 - Sift flour and salt into the creamed mixture. Mix on low speed or by hand until a soft dough forms. Avoid overworking the dough.
03 - Divide dough in half and flatten each portion into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
04 - Preheat oven to 340°F. Line two baking sheets with parchment paper.
05 - On a lightly floured surface, roll out one dough disc to 1/4 inch thickness. Cut out 2-inch rounds and place on prepared sheets. Repeat with remaining dough.
06 - Bake for 16 to 18 minutes until edges begin to turn golden brown. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
07 - Mash raspberries with lemon juice. Press through a fine sieve to remove seeds and obtain smooth purée.
08 - In a medium bowl, beat softened butter and clotted cream until smooth. Add powdered sugar and beat until fluffy. Gradually incorporate raspberry purée until smooth and spreadable.
09 - Spread or pipe a generous layer of raspberry filling onto the underside of half the cooled cookies. Top each filled cookie with a remaining cookie, filling-side down, to create sandwiches.
10 - Refrigerate assembled cookies for 20 minutes to set the filling before serving.
