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Shortbread with White Chocolate and Dried Raspberries

Easy Shortbread Recipe with White Chocolate and Dried Raspberries

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 8 pieces of shortbread 1x
  • Category: Biscuits (Cookies)
  • Method: Baking
  • Cuisine: English


This easy Shortbread recipe is made extra-special with the addition of white chocolate and dried raspberries.


  • 180 g (6 oz) plain flour

  • 125 g (4 oz) butter

  • 55 g (2 oz) caster sugar

  • 60 g (2 oz) ground almonds

  • 125 g (4 oz) white chocolate or white chocolate chips

  • 4 tablespoons of dried raspberries



  1. Set your oven to 180 C, 350 F or Gas Mark 4. 
  2. Sift the flour into a large bowl.  Add the butter and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. 
  3. Stir in the sugar and the ground almonds.
  4. Coarsely chop half of the white chocolate (60g or 2 oz) and add it to the mixture.  Stir in half of the dried raspberries (2 tablespoons).
  5. Tip the mixture into a 20 cm (8 inch) loose-based pie tin.   Press the mixture into the tin using the back of a spoon.   
  6. Put the tin into the oven and bake for 15 minutes.   The shortbread will be done when it is light golden brown in colour.
  7. Remove from the oven.  Score the shortbread into segments eight segments using a sharp knife. Allow the shortbread to cool in the tin.
  8. Melt the remaining half of the white chocolate in a small bowl in the microwave or over a “double-boiler”.  Drizzle it over the top of the shortbread and then sprinkle with the remaining dried raspberries.


Keywords: shortbread, white chocolate, raspberry