Pecan Shortbreads with Raspberries and Raspberry Puree recipe | Delia Smith

Ingredients

• 4 oz (110 g) pecans
• 5 oz (150 g) softened butter
• 2½ oz (60 g) unrefined golden icing sugar
• 2½ oz (60 g) rice flour or ground rice, sifted
• 5 oz (150 g) plain flour, sifted
• 1 lb (450 g) fresh raspberries, reserving 24 for the garnish
• 7 fl oz (200 ml) crème fraîche
• 5 fl oz (150 ml) fresh custard
• 2 drops vanilla extract
• unrefined golden icing sugar, to dust
• 8 oz (225 g) fresh raspberries
• 2 level tablespoons golden caster sugar