Whether you’re having a fancy dinner party, a celebration with extended family or a casual dinner at home it’s always a great idea to have a quick, easy and impressive dessert recipe sitting in your back pocket.
That’s where this fail-proof recipe for raspberry and white chocolate shortbread comes in. Unlike so many desserts, this sweet treat just takes a couple of minutes to pull together but is bound to leave a lasting impression on the taste buds of whoever tries it. The bonus? It’s best served chilled so can easily be made ahead of time – even the day before if you need to!
Despite being so easy to prepare, this dessert is definitely one people will remember – and if you’re anything like me, it’ll soon become a staple on the menu of every event you cater for. The perfectly balanced combination of melt-in-your-mouth shortbread, juicy baked raspberries and decadent white chocolate makes this dessert one to remember – and no one will ever be able to guess just how easy it was to pull together!
The shortbread stays soft and perfectly crumbly, while the tartness of the raspberries compliments the sweetness of the white chocolate perfectly – it’s enough to turn anyone weak at the knees!
1 cup caster sugar
3 cups plain flour
2 teaspoons baking powder
1 teaspoon vanilla essence
½ cup white chocolate (chopped or drops)
2 cups raspberries, frozen
Preheat the oven to 180 degrees Celsius. Line a square cake pan with baking paper
Cream butter and sugar. Add egg and vanilla. Beat well.
Fold in flour and baking powder until well combined.
Press 2/3 of shortbread mixture into the base of the tin. Spoon raspberries and chocolate over the base. Sprinkle remaining shortbread mixture on top, pressing gently.
Bake for 35 – 40 minutes until lightly golden. Serve chilled with whipped cream.
This is a make-ahead recipe and can be stored in the fridge in an airtight container for up to five days after baking.
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