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Cristina Riches aka Bird, is the founder of BirdsParty.com. She's also a creative mom of two, published author, graphic designer, freelance photographer, magazine editor and unconditional party lover. Her party ideas and photos have been featured on numerous publications such as Forbes.com, CNN Entertainment, Parenting Magazine, Celebrate Magazine, All You Magazine, Elle Decor and MarthaStewart.com. She also regularly creates content for brands such as PBS Parents, HGTV, Coca-Cola, Nestlé, Pillsbury, PayPal, Mars, Hellmann's, Cultura France and Danone to name a few. 

Shortbread & Raspberry Mini Summer Tarts Recipe


Shortbread & Raspberry Mini Summer Tarts Recipe - BirdsParty.com

With the Jubilee weekend coming up on the 2, 3, 4 and 5th June, the UK will be coming together in celebration of the Diamond Anniversary of the Queen's Coronation 60 years ago!

So I came up with a little twist on a traditional shortbread recipe for the Rule Britannia Party Shoot, that will easily dress up any home-made (or store bought) shortbread cookies!


Vanilla Shortbread & Raspberry Mini Summer Tart Recipe

SHORTBREAD CROWNS

(makes about 8, 2" round cookies)
Source
Ingredients:

* 3/4 cup flour, sifted
* 1/4 cup superfine sugar
* Pinch of salt
* 1/2 cup room temperature unsalted butter

Directions:

1) Preheat your oven to 350 degrees F.
2) Combine the flour, sugar and salt in a mixing bowl. Work in the butter with a fork or pastry cutter until the dough has the consistency of breadcrumbs.
3) Sprinkle a board or your counter top lightly with flour. Turn the dough onto the board and knead until it's smooth. Refrigerate the dough for a couple of hours or overnight.
4) You should have approximately 8 ounces of dough. Divide the dough into four equal portions for large cookies or eight equal portions for small cookies and shape into rounds.
5) Place each round on a parchment paper lined baking sheet and flatten them with the bottom of a glass to about 1/4 inch thickness.
6) Prick with a fork. Bake at 350 degrees F. for 20 to 30 minutes, until the cookies begin to brown slightly. 7) Allow the cookies to cool on the baking sheet. When cool, pipe a swirl of lemon curd (I used a large open star tip) on top and decorate with the fresh raspberries to make it look like a crown.

Shortbread & Raspberry Mini Summer Tarts Recipe - BirdsParty.com

If pushed for time, you can simply dress shop-bought shortbread rounds with the lemon curd and raspberries for a delightful and quick treat!

Finish the look with  a handy buffet card (editable digitally) from Bird's Party UK printables! :)

Download your UK inspired printables here!

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3 comments:

  1. Estou apaixonada não só pelos morangos, mas por todas frutas vermelhas!!! Hum, look delicious!!!!

    ReplyDelete
  2. Wow, so summery! These would be perfect to eat on picnic with green grass and sunlight. I'll have to write up the recipe just in case. :)

    ReplyDelete

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