Raspberry Vanilla Cream Shortbread Sandwiches
- 2 sheets ready-rolled sweet short pastry
- 200g frozen raspberries, thawed
- 400ml Homebrand cream
- 2 Tablespoons Homebrand caster sugar
- 1 teaspoon vanilla extract
- ½ cup Homebrand Hazelnut Spread
How to Whip Perfect Cream
Preheat the oven to 200°C. Cut 4 discs from each sheet of pastry using an 8cm diameter cookie cutter. Place the discs side by side on a lined baking tray and bake for 10 minutes or until golden brown. Remove from the oven and let them cool.
Put 300ml of the cream, vanilla and sugar into a bowl and whip until soft peaks form Set aside 4 good-looking raspberries for decorating the top of your sandwiches. Fold the remaining raspberries into the whipped cream mixture.
To make the chocolate sauce, warm the Select Hazlenut Spread in a pot and stir in the remaining 100ml of cream. To assemble each sandwich, place 1 disc on a serving plate and fill with about a quarter of the raspberry whipped cream mixture, making sure you keep aside some of the raspberry cream for the topping.
Stack the second disc on top. To finish, top each sandwich with a tablespoon of raspberry whipped cream, drizzle with chocolate sauce and top with a raspberry.