8. Raspberry Shortbread

The idea for this came quite simply because, as I was eating a piece of shortie with the first raspberries of the season and marvelling how well they go together, it occurred to me – why did I not try to combine the two? The result is, to my mind, astonishingly good.

It is essential to use fresh berries, not frozen, and ones that are firm, though ripe. If the berries are soft and squishy, when you tip the shortbread mixture over them they will collapse and ooze pink juices, which is