Ingredients:

  • 160g raspberry preserves
  • 1 tsp lemon juice
  • 0.5 tsp cornstarch (for preserves)
  • 225g unsalted butter, softened
  • 60g powdered sugar, sifted
  • 250g all-purpose flour
  • 30g cornstarch
  • 0.5 tsp fine sea salt
  • 1 tsp pure vanilla extract

Instructions:

  1. Reduce preserves. Whisk 160g raspberry preserves, 1 tsp lemon juice, and 0.5 tsp cornstarch in a small pan over low heat for 2 minutes until slightly thickened and glossy.
  2. Cream the fats. Beat 225g softened butter and 60g sifted powdered sugar for 3 minutes until the mixture looks pale and fluffy.
  3. Incorporate aromatics. Add 1 tsp vanilla extract and 0.5 tsp salt to the butter until fully emulsified.
  4. Sift dry goods. Combine 250g all purpose flour and 30g cornstarch, then sift them directly over the butter mixture.
  5. Fold gently. Use a spatula to combine the flour and butter until no white streaks remain and a soft dough forms.
  6. Apply raspberry layer. Roll the dough into a rectangle on parchment paper and spread the cooled preserves over the top.
  7. Create the swirl. Roll the dough into a log or gently fold it over itself three times until a marbled pattern emerges.
  8. Chill the dough. Wrap the log tightly and refrigerate for at least 40 minutes until firm to the touch.
  9. Slice and prep. Cut the log into 24 rounds (about 1cm thick) and place on a lined tray.
  10. Bake with precision. Bake at 180°C for 12 minutes until the edges are just barely golden but the centers remain pale.