Today I am back in the kitchen (heck, I always seem to be in the kitchen – I love it!) sharing with you one of my families all time favourite recipes, this Raspberry & White Chocolate Shortbread.
Despite being so easy to prepare, this recipe is definitely one people will remember.
The perfectly balanced combination of melt – in – your – mouth shortbread, juicy baked raspberries and decadent white chocolate makes this dessert or slice (depends which way you cut it) one to remember. No one will ever be able to guess just how easy it was to pull together!
This recipe is a great one to whip out all year round. In the Summer when berries are plentiful you can make it with fresh juicy berries and in the cooler months you can make with frozen berries. If you poke your head in my freezer you will find I have berries in there all year round. They are perfect for so many recipes from smoothies to muffins to this yummy slice.
While this recipe calls for raspberries you can use any type of berry really. I have used blueberries, strawberries (if you are using strawberries then try it with these yummy Roasted Strawberries) and mixed berries. Other family members have used plums, apple and peaches. The options really are endless the only thing stopping you is your imagination and perhaps what you have in your pantry or freezer.
I like the versatility of this recipe, as I have the option of serving it as a slice, dusted with icing sugar; or served with yoghurt, cream or / and ice cream, the perfect mouth watering dessert.
So, whether you’re having a friends around for coffee, a fancy dinner party, a celebration with the extended family or a casual dinner at home, it is always a great idea to have a quick, easy and impressive slice / dessert recipe in your back pocket and this is it!!!
- 200g butter
- 1 cup caster sugar
- 1 egg
- 3 cups plain flour
- 2 tsp baking powder
- 1 tsp vanilla essence
- 1/2 cup white chocolate (chopped / drops)
- 2 cups frozen raspberries
- Preheat oven to 180 degrees Celsius and line a square cake pan with baking paper
- Cream butter and sugar together, 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 with the remaining shortbread crumbles on top, pressing gently
- Bake for 35 - 40 minutes until lightly golden
- Allow to cool before cutting
Now is case you were wondering and / or have extremely strong will-power this dessert WILL keep in an air tight container for up to 5 days in the fridge. However, it has become a known fact in our household that desserts don’t last that long, we overindulge and enjoy them then and there – which is probably why I don’t make desserts all that often (when I do though I like to make them worth their while).
So, there you have it the perfect recipe to make and share with friends this weekend ~ Enjoy!