Raspberry shortbread

100g plain flour
50g caster sugar
50g cornflour
100g soft butter
fresh raspberries
250ml double cream or creme fraiche
2 tablespoons raspberry jam
extra caster sugar to sprinkle over

Method
1. Preheat oven 160°C 350°F Gas 4.
2. Line a baking tray with baking parchment.
3. Sift the flour and cornflour together in a large bowl.
4. Weight out the butter and dice into small pieces, add to the flours.
5. Using your fingertips, rub the butter until it resembles breadcrumbs.
6. Stir in the sugar and continue to mix with your hands until it forms a ball.
7. Lightly dust a work surface with caster sugar.
8. Roll out the shortbread lightly with a rolling pin to a thickness to 5mm.
9. Using cutters cut into heart shaped rounds.
10. Place onto the lined baking tray and bake for 15 to 20 minutes until pale and golden.
11. Remove from the oven and sprinkle with caster sugar.
12. Cool on a wire rack.
13. Sandwich together when cooled using whipped double cream/creme fraiche, jam and fresh raspberries.
Eat immediately!