Vanilla Biscuits with a Raspberry Filling

This recipe uses the Vanilla Biscuit Recipe from a previous post and a divine raspberry filling, both come from separate recipes in The Great British Bake Off Book

Vanilla & Raspberry Biscuits

Vanilla & Raspberry Biscuits


  • 225g unsalted butter, softened
  • 200g caster sugar
  • 1 large free range egg, at room temperature
  • 1 teaspoon vanilla extract
  • 450g plain flour
  • Good pinch of salt

You will also need mixed shaped cutters and a smaller one to make a whole in the middle. 2 baking sheets lined with baking paper.

To Bake:

Beat the butter with an electric mixer until creamy. Gradually beat in the sugar.

In a small bowl beat the egg and vanilla together with a fork until frothy, then gradually beat into the butter mixture. Sift the flour and salt into the bowl and work them into the butter mixture with your hands to make a shortbread–like dough. Bring the dough together into a ball, then flatten to a thick disk. Wrap in cling film and chill for 20 minutes until firm enough to roll out.

Roll out the dough on a lightly floured worked up to 4mm thickness.Cut out shapes using floured biscuit cutter, then use the smaller cutter on half of the shapes, then gather up the trimmings into a ball and re-roll and repeat. Arrange the shapes well apart on lined baking sheets and chill for 10-15 minutes.

Preheat the oven to 180°C.

Bake for about 12 minutes until a pale gold colour. If necessary rotate the baking sheets halfway through baking so the biscuits colour evenly. Leave the biscuits to cool on the baking sheet, then carefully peel from the lining paper.

For the filling:

  • 200g of raspberries
  • 2 teaspoons cornflour
  • 3 tablespoons caster sugar
  • Icing sugar, for dusting

To make the filling, put the raspberries, cornflour and caster sugar into a medium-sized pan. Set over medium heat and stir gently onto the juices start to run and the fruit softens. Bring to the boil and simmer for two minutes, stirring, until thick. Pour into a heat proof bowl and leave to cool.

To assemble, spread the cold raspberry filling over the uncut biscuits, then top each with a cut out shape. Dust with icing sugar. Once filled, eat the biscuits the same day. The unfilled biscuits can be stored in a air-tight tin for up to 4 days, and the filling can be kept covered in the fridge for 4 days.