Ingredients
175g plain flour, plus extra for dusting 
115g butter 
50g of caster sugar, plus a little extra for sprinkling 
10g of dried raspberries 

Method
Put the flour and butter into a mixing bowl and rub the ingredients together until the mixture looks like breadcrumbs.  Mix through the sugar and dried raspberries.  You now need to push and squeeze the mixture to bring together as a dough, it is a very buttery recipe so will work, be firm. Wrap in cling film and put into the fridge for 30 minutes.

After 15 minutes preheat the oven to 170c. 

Line a baking tray.  Roll out the dough and cut the shortbread out with a cookie cutter of your choice. Bring the remaining dough together and roll again, repeat until all of the dough has been used up. Space the biscuits out on the tray and cook in the oven for 15-20 minutes until golden.