I don't often shop in Waitrose, but when wondering past one the other week I just had to go in and have a look at their baking section! They had a lot of different stuff from what I have seen in the baking aisles of my usual supermarket. I could have gone a bit crazy if I had a lot to spend! As on this occassion, funds were limited, I had to narrow it down and pick something special to try out. So, I chose freeze dried raspberries.
Baking with very 'wet' fruits like raspberries can be tricky as the amount of liquid can destabilise your bake. Freeze drying the raspberries takes away all the water and just leaves fantastic flavour! Until you try these it is hard to believe just how much flavour there is in these small bright pink flakes. I thought lemon would go really well and create a tangy zest to contrast with the butterey shortbread biscuit.
I started by creaming together 100g butter and 75g caster sugar. I then added 100g plain flour and 25g corn flour, both sifted.
I used about half the tube of raspberries (about 5g) and the zest of one lemon.
I brought the mixture together to form a smooth dough and rolled it out using some plain flour for dusting. About 3mm is ok. I'm not very good with dough thickness!
I cut shapes out of the dough and put on a lined baking tray, I did some heart shapes but didn't have time to chill them before baking so as you can see below they didn't keep their shape! The biscuits also spread a lot more than I expected.
I baked on 170C/340F/Gas Mark 3 1/2 for about 20 mins. You want them to 'just' go golden. I sprinkled the biscuits with caster sugar while they were still warm.
These biscuits have a varied combination of flavours, tangy raspberries, zesty lemon, smooth butter and sweet sugar. I think they fit together really well. I took these into work as I do with most of my bakes, and they went down a treat! These would be great on a picnic or with a cup of fruit tea. Waitrose also sell freeze dried strawberries and mangos.