Raspberry and shortbread plate cake from Donna Hay

The Christmas dinner or the Christmas brunch are the ideal occasions to go the extra mile in terms of culinary delights. Yet most extravagant Christmas recipes are always a challenge for the hobby chef. Fortunately, Donna Hay saved us from the fire this Christmas with her new cookbook Christmas. Culy can already share a few recipes with you, including this raspberry and shortbread plate cake. To lick your fingers!

Christmas by Donna Hay

Donna Hay can rightly be called the bestselling cookbook author. In every cookbook she shows us again that intimidating, elaborate and large festive recipes are quite easy to prepare. Not only because her recipes are always very pleasant to read (and that everything is mentioned), especially because she teaches us how to pick out such an extensive recipe step by step.

Her new Christmas cookbook also features some of those recipes that will have you rocking Christmas dinner. Those are the best moments!

Raspberry and shortbread plate cake from Donna Hay

Mix the butter, sugar, both types flower and the vanilla in a food processor until you have a cohesive dough. Halve the dough, cover one half with plastic wrap and place in the refridgerator. Roll out the other half between 2 sheets of baking paper until a thickness of 4 mm. Place in the fridge for 30 minutes or until has stiffened up.

Preheat the oven to 160 ˚C. Line a large baking tray with baking paper. Stitch with various sizes of star cutters stars from the rolled out dough and keep all dough scraps. Place the stars on the baking tray Chill in the fridge for 10-15 minutes or until firm in order to process.

Line a shallow baking tin of 20 x 30 cm of baking paper and leave 3 cm of paper overhanging all around.

Mix the dough scraps with the stored, cooled dough and press it with the back of a spoon on the bottom of the mold. prick Make holes in the bottom of the dough with a fork and let it rest for 20 minutes oven or until golden brown. Let cool for 15 minutes.

Brush the shortbread bottom with the jam and put the stars on top; let them overlap slightly. Place in the oven for 20 minutes or until the stars are golden brown. Let cool completely in the mold.

Remove the pancake from the mold, dust with the extra sugar and serve.

> The new Christmas cookbook by Donna Hay (Spectrum Publishers) is now on sale for €32.99