# Components:
→ Shortbread Cookies
01 - 7 oz unsalted butter, softened
02 - 2.6 oz clotted cream
03 - 3.5 oz granulated sugar
04 - 1 tsp vanilla extract
05 - 11.5 oz all-purpose flour
06 - 1/4 tsp fine sea salt
→ Raspberry Filling
07 - 5.3 oz fresh raspberries
08 - 2.1 oz powdered sugar, sifted
09 - 1 tbsp lemon juice
10 - 1.8 oz unsalted butter, softened
11 - 1.8 oz clotted cream
# Directions:
01 - In a large bowl, cream together softened butter, clotted cream, and granulated sugar until light and fluffy. Beat in vanilla extract until fully incorporated.
02 - Sift flour and salt into the creamed mixture. Mix on low speed or by hand until a soft dough forms, being careful not to overwork.
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 rounds approximately 2 inches in diameter and place on prepared baking sheets. Repeat with remaining dough.
06 - Bake for 16 to 18 minutes until edges are just turning golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 - Mash fresh raspberries with lemon juice. Press through a fine sieve to remove seeds and create a smooth purée.
08 - In a medium bowl, beat softened butter and clotted cream until smooth. Add sifted powdered sugar and beat until fluffy. Gradually incorporate raspberry purée until the mixture is smooth and spreadable.
09 - Spread or pipe a generous layer of raspberry filling onto the underside of half the cookies. Top each with a remaining cookie to create sandwich pairs.
10 - Refrigerate assembled cookies for 20 minutes to allow the filling to set before serving.
