Treat Mum to a seriously good Mother's Day with our recipe for Raspberry Shortbread Stacks featuring our luxury All Butter Shortbread Rounds or for an extra sweet treat use our All Butter Shortbread Hearts.

Raspberry Shortbread Stacks 

Ingredients

• 8 All Butter Shortbread Rounds 
• 300ml Double Cream 
• 2 tbsp Icing Sugar 
• 1 tsp Vanilla Paste or 1 Vanilla Pod (scraped) 
• 24 Raspberries 
• Rose petals (optional) 
  
  

Method

1. Make the Chantilly cream by combining the sugar, cream and vanilla and whisking until it forms stiff peaks. 
2. Transfer to a piping bag with a nozzle on the end. 
3. Pipe the cream on top of each shortbread round and top with three raspberries. 
4. Stack the cookies so they have two layers. 
5. Sprinkle with rose petals is using and serve with a hot cup of tea!