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Lemon & Raspberry Shortbread Bites

Lemon & Raspberry Shortbread Bites



For the Biscuits

  • 65g unsalted butter, room temperature
  • 25g caster sugar
  • 90g plain flour

For the Topping

  • 12 tsp (4 tbsp) crème fraiche
  • 12 tsp (4 tbsp) Bonne Maman Lemon Curd
  • 12 large fresh raspberries
  • icing sugar, to dust



  1. Preheat the oven to 190C, 170 Fan, Gas Mark 5. Line a baking sheet with baking parchment.

  2. Beat the butter and the sugar together until smooth then stir in the flour to form a smooth paste.

  3. Put the paste between two sheets of lightly floured baking parchment and gently roll out until the paste is about 1cm thick.

  4. Stamp out small, bite-sized rounds and place on the baking sheet. Re-roll the trimmings to cut more rounds. Chill in the fridge for 20 minutes.

  5. Bake the shortbread for 10-12 minutes or until pale golden. Set aside to cool on a wire rack.

  6. Spoon the crème fraiche onto each shortbread round. Add a generous spoonful of Lemon Curd and top with a fresh raspberry.

  7. Dust with icing sugar just before serving.

  8. Alternatively, put all the ingredients out in a small bowl on a platter and everyone can make their own bites.

Cooks tips

Cooks tips

  1. The shortbread rounds will keep well in an air-tight container for a week. The assembled bites will keep chilled in the fridge for 15-20 mins before serving. Try different fruits e.g blueberries or mini strawberries.

    Mini shortbread rounds are available to buy in most supermarkets for an extra speedy treat.

Good to know

  • You can use shop-bought shortbreads or make your own.

Recipe by

Bonne Maman

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