Food concept, styling and recipes Raphaella Frame Decor styling Genneth Lyn Photographs Russell Smith, Graeme Borchers Location The Cellars-Hohenort Ingredients 500ml plain flour 4T caster sugar 3T cornflour 250g butter pinch of salt 1/2t vanilla extract 100g raspberries Makes 24 bars Directions Preheat oven to 160°C. Lightly grease a 25x20cm baking tin. Place all the ingredients, except the raspberries, in a food processor and blend until the mixture forms a soft ball. Press the dough evenly into the baking tray and prick with a fork. Make indentations in the dough using the handle of a wooden spoon, and gently press raspberries into each groove. Bake for 40 to 45 minutes, until the shortbread begins to brown. Remove from the oven. Using a sharp knife, slice the shortbread into bars while still hot. Leave to cool slightly in the tin, then place each bar on a wire cooling rack. This recipe is from the February 2011 House and Leisure Food issue.