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Raspberry And Hazelnut Shortcakes

  • 20 minutes
  • 12-15 minutes
  • 4
Raspberry And Hazelnut Shortcakes

And with a packet of frozen short pastry you can quickly whip up this raspberry dessert to make a meal with panache.


  • 400 gram packet sweet short pastry, defrosted
  • 70 grams packet hazelnuts, toasted and finely chopped
  • ½ cup cream, whipped
  • ½ cup or 150 gram pot raspberry yoghurt
  • sugar to sweeten
  • 250 grams fresh or frozen and defrosted raspberries


  1. Knead the pastry and hazelnuts together on a lightly floured board. Roll out the pastry out to 4-5mm thickness and cut out 8 hearts or other shapes. Place the circles on a well-greased or a baking paper-lined tray.
  2. Bake at 180°C for 12-15 minutes until golden. Leave to cool.
  3. Mix together the whipped cream and yoghurt and sweeten to taste as wished. Repeat with remaining biscuits, cream and raspberries.
  4. To serve, pile one biscuit with cream and top with raspberries. Sprinkle the second biscuit well with icing sugar and serve on top. Garnish as wished.

Cooks Tips


- Use toasted blanched and finely chopped almonds and add a few drops of almond essence to the pastry when kneading. Perfect with raspberries.

- Use finely chopped pistachio nuts and add the grated rind of a lemon. Delicious with blackberries.

- Use toasted and finely chopped macadamia nuts and dip or decorate the top with melted chocolate. Lovely with blueberries.

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