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!
That recipe looks fabulous! I need to cut down on sugar intake and your recipe certainly isn’t helping me. I just clocked on all your platforms and was following you on all but bloglovin and twitter. I just activated my twitter account. No idea how to use twitter but I’m sure I will figure it out. There are programs apparently that you can use one program to update most of your social media which I will look into. It’s hard to keep up! 🙂
I have to admit, it is pretty delicious and looks fabulous as well 🙂 I am the same with my social media skill (or lack there of..) still figuring my way through it all, will get there in the end. I am using wordpress so it tends to link lots of my social media together for me – yippee! Love your little space and love seeing your little man too, such a cutie xx
Oh my goodness, that sounds just yummy! Will definitely save the recipe and give it a go. Thank you for sharing! And i too feel pretty overwhelmed with all of the social media buttons we should now have… I don’t get Google+! X
hehe… I know – such a learning curve. Will get there one day, I’m sure 🙂
OMG this looks divine. I’m going to bookmark and put it on the cooking agenda for my girls in the school holidays. They are just starting to experiment in the kitchen. This will be perfect.
Aw, thank you. Such an easy recipe to I am sure your girls will love it 🙂
Just made this…. it’s delicious! Thanks for sharing! xx
Glad you like it 🙂 Thanks for stopping by xx
Lydia, this is the prettiest dessert I’ve seen in a long time! May I ask how you cut it so perfectly?
I am saving this one to make for my family sometime soon. I will probably wait till company is coming so that I don’t eat the whole thing myself! LOL
Hey, I would love it if you would stop by my party and share this. We go live tonight (Tues) at 7pm ET on Ducks ‘n a Row!
Hope to see you there
Sinea ♥
Thanks for stopping by Sinea 🙂
Thank you for your kind words on my recipe. I am not sure how it is cut so well (beginners luck?!?!)
It is definitely one to save for a special occasion – Like you I find it is easy to sneak a bite here and a bite there 🙂
Look forward to checking out your link up xx
Two of my favorites! Thanks for this recipe 🙂
Really great recipe!! So yummy and really great shortbread, love it 😊 made it to take to a group event and it all went very quick, didn’t get to bring any Home!! Baked it for the full 40 mins and was great, but could’ve baked for longer if your not a fan of melt in the mouth . I was worried by the amount of sugar that it might be super sweet but the raspberry cuts through and it’s a great balance and combo!! Would 10/10 recommend to a friend!