Avonmore Raspberry Shortbread & Orange Vanilla Cream

Neven Maguire & Avonmore Fresh Dessert Cream Collection

raspberry shortbread



    • 275g (10oz) Avonmore butter, diced at room temperature
    • 150g (5oz) icing sugar,
    • 275g (10oz) plain flour
    • 150g (5oz) cornflour
    • pinch of salt

    Orange & Vanilla Cream

    • 400 ml Fresh Dessert Cream
    • Vanilla Pod
    • Orange Zest

    To serve:

    • 8oz Raspberries
    • Icing Sugar to decorate


    1. To make the shortbread, place the butter and icing sugar in a bowl and then sieve the flour and cornflour on top.
    2. Using a hand-held beater, whisk until you have achieved a smooth dough, adding a tablespoon of cold water to help bring the mixture together if necessary.
    3. Cover with clingfilm & place in fridge to rest for at least 1 hour
    4. Roll out the shortbread on a lightly floured work surface until 3mm (1/8in) thick.
    5. Stamp out discs using a straight sided cutter. Place on a greased baking sheet.
    6. Leave to rest again in the fridge for 30 minutes-this will help to stop them from shrinking.
    7. Preheat the oven to 180C (350F), Gas mark 4. Bake for 10-12 minutes or until golden brown. Transfer to a wire cooling rack to cool.
    8. For orange & vanilla cream: Scrape out the seeds from the vanilla pod. Whip together the cream with orange zest and vanilla seeds until cream is stiff.
    9. To serve: Layer the shortbread with the cream and top with raspberries, continue in this order to make a short stack. Dust with icing sugar & serve.
    3.00 avg. rating (62% score) - 2 votes

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