Raspberry & White Chocolate Shortbread
Buttery, blushing and gently indulgent, this Raspberry & White Chocolate Shortbread is a little love letter in biscuit form. Rich with butter, studded with creamy white chocolate and brightened by sharp bursts of raspberry, it’s crisp at the edges, tender at the centre, and quietly irresistible. A sweet moment, best savoured slowly - and shaped with love for Valentine’s week.
Ingredients
- 1500g Plain Flour
- 500g Caster Sugar
- 1050g Unsalted Butter
- 300g White Chocolate, chopped
- 200g Freeze-Dried Raspberries
Method
Pre-heat oven to 160°C.
Mix all ingredients together until a smooth dough is formed, taking care not to overwork.
Divide the dough and roll into 600 g logs (or shape as required).
Bake at 160°C until pale golden and just set.
Allow to cool slightly before handling, then leave to cool fully to firm up.
Valentine’s Week
For the week of Valentine’s Day, the dough is shaped into heart-shaped cookies, adding a subtle romantic touch without changing the recipe itself.