Raspberry Snitter Recipe: A Delightful Shortbread Treat

These reminded me of the Royal Empire cookies I used to get on the Granville Island public market when I lived in Vancouver.

They were my favorite treat to get after class. They were pretty much the same as these: shortbread, raspberry jam, and icing.

I haven’t been able to find Royal Empire cookies anywhere besides that market. So, when I came upon Sarah Kieffer’s recipe for these, I knew I had to make them.

Every recipe I have made of hers always comes out amazing, so I knew this would be no different.

They are just like my beloved royal empires. It definitely satisfied my constant cravings, and now I have an amazing new cookie recipe for my rotation. 

Making Hindbaersnitter Raspberry Slices

This Raspberry Snitter recipe by Sarah Kieffer is sure to satisfy your sweet tooth. Featuring the buttery goodness of shortbread, the fruity savor of raspberry jam, and the sweetness of icing, these treats are sure to please.

Take a look at the step-by-step guide to make these delicious Raspberry Snitters.



  • 2 cups (250g) all-purpose flour
  • 6 tbsp (48g) powdered sugar
  • 1/4 tsp salt
  • 8 tbsp (113g) butter, softened, cut into pieces
  • 1 egg


  • 1/2 cup raspberry jam


  • 1 cup (125g) powdered sugar
  • 2 tbsp water


Prepare the Shortbread:

  1. In the bowl of a stand mixer fitted with a paddle attachment, combine flour, powdered sugar, and salt.
  2. Add softened butter and the egg, mixing on low until fully incorporated and the dough forms a ball.
  3. On a lightly floured parchment paper, roll out the dough to a 16 x 9-inch rectangle. Trim edges and set aside.
  4. Cut the dough into two equal pieces (about 8 x 4 ½ inches), prick with a fork, and refrigerate on a half sheet pan.
  5. Roll out the trimmed edge pieces and cut small cookies with a cookie cutter. Place on a parchment-lined sheet and freeze.
  6. Preheat the oven to 350°F and bake the shortbread for 15-20 minutes or until lightly browned. Let it cool on a wire rack.

Prepare the Filling:

Spread raspberry jam evenly on one half of the cooled shortbread.

Make the Icing:

In a medium bowl, combine powdered sugar and water to create the icing. Adjust the consistency by adding water if needed.


  1. Place the other piece of shortbread on top of the jam-covered half.
  2. Spread the icing over the top of the assembled shortbread.
  3. Spread the remaining icing over the small cookies that were set aside.
  4. Carefully place the small cookies on top of the iced shortbread, adhering them with a dot of icing if necessary.
  5. If the icing has set on the large cookie, carefully cut the Raspberry Snitter into pieces.

Serve and Enjoy:

Once assembled and cut, serve these delectable Raspberry Snitters to your family and friends. The combination of buttery shortbread, sweet raspberry jam, and the smooth icing is sure to be a crowd-pleaser.

Frequently Asked Questions

1. Can I Use A Different Type Of Jam For This Recipe?

Absolutely! While raspberry jam adds a delightful fruity flavor, feel free to experiment with your favorite jams such as strawberry, blackberry, or apricot to personalize the recipe to your liking.

2. Can I Make Shortbread Dough Ahead Of Time?

Yes, you can prepare the shortbread dough in advance. Simply wrap it tightly in plastic wrap and refrigerate for up to 24 hours. This allows for convenient planning and preparation.

3. My Icing Turned Out Too Thick. How Can I Adjust The Consistency?

If your icing is too thick, add water 1 tablespoon at a time until you reach the desired consistency. Conversely, if it’s too thin, add more powdered sugar gradually until you achieve the right thickness.

4. Can I Use A Different Shape For The Small Cookies On Top?

Certainly! Get creative with your cookie cutter shapes. Sarah used a star shape, but you can choose hearts, circles, or any other shape that adds a personal touch to your Raspberry Snitters.

5. How should I store leftover Raspberry Snitters?

Store any leftovers in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate in a sealed container for up to a week. Remember, the texture may change slightly after refrigeration.

6. Can I Freeze The Assembled Raspberry Snitters?

It’s best to freeze the shortbread and small cookies separately before assembly. Once baked and cooled, store the shortbread and small cookies in airtight containers in the freezer. Assemble and add the icing just before serving.

7. Can I Make These Raspberry Snitters Gluten-Free?

Yes, you can try using a gluten-free all-purpose flour substitute to make the shortbread gluten-free. Additionally, ensure your chosen jam and icing ingredients are gluten-free. Always check product labels to confirm.

8. How Many Servings Does This Recipe Yield?

The yield depends on how you cut the assembled Raspberry Snitters. Sarah’s recipe suggests cutting them into pieces, and the quantity can vary based on your desired serving size. Adjust the cutting according to your preferences.

Final Words

Sarah Kieffer’s Raspberry Snitter recipe offers a unique twist on traditional shortbread, turning it into a delightful treat with the addition of raspberry jam and icing.

These beautifully assembled and scrumptious bites are perfect for any occasion, from afternoon tea to special celebrations. Try this recipe and treat yourself to a burst of flavors in every bite!

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