You may have spotted these sweet little biscuits in the imagery for our Peaches Heirloom Recipe Journal – and  we thought it is only fair to share the recipe with you all!

A tender, buttery shortbread biscuit shaped into dainty little shells, sandwiched with a whisper of raspberry jam and dusted ever so gently with icing sugar. These melt-in-your-mouth delights are perfect for gifting, sharing, or simply savouring slowly with your favourite tea.

Pictured: Peaches 100% Linen Tea Towel & Peaches Heirloom Recipe Book Journal

Ingredients:

Makes approx. 20 sandwich biscuits / 40 shells.

• 250g unsalted butter, softened
• ½ cup icing sugar, sifted
• 1 tsp vanilla extract
• 2 cups plain flour, sifted
• ½ cup cornflour, sifted
• Pinch of fine salt
• ½ cup raspberry jam (seedless if preferred)
• Extra icing sugar, for dusting
  
  

Method:

1. Preheat oven to 160°C (fan-forced). Line two baking trays with parchment paper.
2. In a large bowl, cream the butter and icing sugar together until pale and fluffy.
3. Add the vanilla extract, then gently fold in the plain flour, cornflour, and pinch of salt. Mix until a soft dough forms — tender and smooth, but not sticky.
4. Scoop teaspoon-sized portions and press gently into shell-shaped biscuit moulds or use a fluted cookie press for a similar effect. Smooth the base if needed.
5. Place onto prepared trays and bake for 12–15 minutes, or until just set and lightly golden on the bottom — the tops should remain pale and delicate.
6. Allow to cool completely on wire racks — they’ll firm up as they cool.
7. Once cool, sandwich two shells together with a little raspberry jam in the centre — just a thin layer, enough to hold and glisten.
8. Finish with a generous dusting of icing sugar over the tops for that soft, snowy touch.
   
   

To Serve:

Arrange on a vintage plate, tuck into a ribbon-tied box for gifting, or enjoy with a warm pot of Earl Grey or chamomile tea. They’re tender, pretty, and quietly special.

Pictured: Peaches 100% Linen Tea Towel & Peaches Heirloom Recipe Book Journal