Easy Shortbread Recipe with White Chocolate and Dried Raspberries
This easy shortbread recipe is quick and simple to make. It consists of buttery, crumbly shortbread containing dried raspberries and nuggets of white chocolate. It is topped with a white chocolate drizzle and a sprinkling of dried raspberries. This is one of those brilliant recipes which needs very little effort but which looks impressive and tastes delicious.
I like to think of this recipe as a half-way house to Millionaire’s Shortbread. The white chocolate drizzle adds a richness to the shortbread but is lighter than a full-on caramel and chocolate topping. The dried raspberries also have a slight sharpness which goes perfectly with the white chocolate and prevents the shortbread being overwhelmingly sweet.
What you need to know about Shortbread with White Chocolate and Dried Raspberries
Making the basic shortbread is really easy which makes it perfect for those who are not experienced bakers. It is also a great recipe if you want to cook with younger children or for older children to cook by themselves. The only slightly more complicated bit is adding the white chocolate drizzle (step 8).
The basic shortbread recipe is quick to make – from bowl to table in under half an hour. This makes it great for a bit of spontaneous weekend baking but also good if you suddenly need to make something quickly. However, you do need to allow time for the white chocolate drizzle to cool and set.
The quantities in this recipe make eight thick pieces of shortbread. However, it is really easy to make more by doubling the ingredients and either using two 20 cm (8 inch) pie tins or one 30 cm (12 inch) tin. Make sure that the depth of the mixture in the tin is about one cm (half an inch).
I always use butter in this recipe as I prefer the flavour. However, if you are a vegan or wish to avoid dairy products, you can use a non-dairy substitute instead of the butter.
What you need to know about using white chocolate in this recipe
White chocolate is made from cocoa butter, sugar and milk solids. It does not does not contain cocoa solids. Therefore, it is not technically a chocolate in the way as milk or dark chocolate. It does not really have a chocolatey flavour, and is often flavoured with vanilla, but it has a similar “mouth feel” to other kinds of chocolate as it contains cocoa butter.
When you cut up the chunks of white chocolate to include in the shortbread (step 4) you need to make sure the pieces are not too small. Very small chunks will melt down during the baking process and you will not have delicious nuggets of chocolate in your finished shortbread. A good guide is to aim for each of your chunks to be about the size of a raisin.
You need to be careful when you are melting the white chocolate to make the drizzle on top of the shortbread (step 8). Make sure that you melt it very gently as, if you overheat it, it can turn lumpy or grainy. I generally melt my white chocolate in a small bowl in the microwave. I make sure that I keep the power low and only microwave the chocolate for a few seconds at a time. However, if you do not regularly melt white chocolate and want to be sure to avoid the mixture going lumpy, using a double boiler or putting it in a bowl over a saucepan of warm water is an easier way to keep control of the temperature.
Once you have melted your white chocolate, you need to work pretty quickly to get it onto your shortbread. However, if it starts to set, you just need to add a bit of heat – either in the microwave or in a double boiler – to loosen it up again.
How you drizzle your chocolate depends on your equipment, time and expertise. If you want to make relatively even lines of chocolate, you can use a piping bag. Otherwise, you can just drizzle the chocolate over the shortbread using a teaspoon. It doesn’t need to be perfect to look good. The lines of chocolate in my photographs are certainly not even but, with a sprinkle of dark pink dried raspberries, I think they look quite artistic (in a Jackson Pollock kind of way…)
Another good starting point for new bakers (or experienced bakers looking for an quick route to deliciousness!) is the loaf cake. I am a big cheerleader for loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them! Here are some of my favourites.
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
Set your oven to 180 C, 350 F or Gas Mark 4.
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.
Stir in the sugar and the ground almonds.
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).
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.
Put the tin into the oven and bake for 15 minutes. The shortbread will be done when it is light golden brown in colour.
Remove from the oven. Score the shortbread into segments eight segments using a sharp knife. Allow the shortbread to cool in the tin.
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.
Raspberry Clafoutis is an easy dessert recipe consisting of fresh raspberries set in a creamy set custard. It is a bit like a thick pancake, made with a rich batter, but studded with fresh raspberries. It is simple to make and can be eaten either warm or at room temperature. If you have an left-over clafoutis, it is a good addition to a picnic or a lunch-box.
Clafoutis is a French dessert which is traditionally made with fresh black cherries. However, the basic concept can be adapted for use with lots of other types of fruit. I particularly like to use raspberries because they have a sharpness which goes well with the creamy richness of the batter. However, you can use apricots, peaches, plums or apples and pears in a clafoutis.
What you need to know about Raspberry Clafoutis
You can make clafoutis in any kind of shallow oven-proof dish. I used a round, shallow cast-iron dish. However, you can use a ceramic or glass dish of any shape as long as it is oven-proof. However, whatever kind of dish you use, it is really important to grease it thoroughly (step 2) to stop your clafoutis sticking when you try and get it out!
When you add the raspberries to the dish (step 3) make sure that they are evenly distributed. Where you place them at this stage is pretty much where they will be in the finished dish.
You can use any kind of raspberries in this dish. You can also use other berries if you wish or a mixture of berries. Loganberries, boysenberries or blueberries are good options. It is best to avoid using berries that need to be sweetened such as gooseberries.
I make my custard with double cream (step 4) because I like the richness with the sharpness of the raspberries. However, if you want to make this dish a bit lighter (and healthier) you could use milk or a combination of half milk and half cream.
I flavour the custard with vanilla. I think it is important to do this as it really adds to the flavour of the finished dish. As an alternative, you could add a little almond essence.
When you add the custard to the dish (step 5) you can pour it over the back of a spoon which will make the flow gentler and help to stop it disturbing your carefully-placed raspberries.
The clafoutis will rise up when it is in the oven and then deflate as it cools. If you want to it to look at its most impressive, serve it immediately it is cooked. The slightly deflated look is normal and the taste is good whether you eat it hot or at room temperature.
This Summer Pudding recipe is an English classic which was developed specifically to make use of stale bread. It was an imperative not to waste food and products had a shorter shelf-life due to lack of preservatives. In the winter, Bread and Butter Pudding, was a popular way to use up bread that was past its best. In summer, when berries were in season, Summer Pudding was the answer!
Slices of bread, dipped in berry-flavoured syrup, are used to encase a mixture of summer berries. One of the great things about this Summer Pudding recipe is that it can be adapted to the ingredients that you have available. You can use any berries that are in season but make sure that you include some currants – either redcurrants or blackcurrants – as they are needed to produce the flavourful syrup.
An easy to make, no-cook, traditional English bread pudding recipe using fresh seasonal berries.
1 kilo mixed fresh berries (NB: the mix should include some currants but otherwise use whatever you have available from: redcurrants, blackcurrants, raspberries, loganberries, tayberries, strawberries, blackberries, blueberries etc)
2 tablespoons water
170 g caster sugar
6 slices of white bread (crusts removed)
Place the currants in a saucepan together with the water and sugar. Heat until the currants have softened. This will take about 5 minutes.
Add the other berries to the saucepan with the currants and stir to combine.
Use a sieve to separate the berries from the juice.
Take a sheet of cling film and use it to line the inside of a small pudding basin. This will make it easier to get the pudding out of the basin!
Dip the slices of bread in the juice and use it to line the bottom and sides of the small pudding basin. You can fill in any gaps with small pieces of juice-dipped bread.
Pour the berries into the bread-lined pudding basin.
Cover the top of the basin with juice-dipped bread to enclose the berry mixture.
Put a piece of cling film loosely over the top of the pudding basin. Put a small saucer on top of it and use something heavy (a can of beans is perfect!) to weigh it down.
Leave the pudding basin in the fridge overnight.
When you are ready to serve, remove the cling film from the top of the pudding basin. Invert the basin onto a plate. Give it a sharp shake and remove the basin leaving the pudding on the plate. Take off the cling film that you used to line the basin.
Serve chilled. Whipped cream is a good accompaniment.
Use whatever berries are available but make sure you include some redcurrants or blackcurrants as you need these to make the flavoured syrup.
You need to make this recipe a day in advance of when you wish to eat it as it needs to be kept in the fridge overnight to ensure that it stays in shape when turned out.
Get in touch with your girly side with this pretty-in-pink Raspberry Pavlova. Sometimes, even the least girly of us (and I include myself in that description) feel a need to embrace pink. If you feel a girly mood coming on, this Raspberry Pavlova, with delicate pink rose-flavoured meringue could be the answer!
Raspberry and rose is a classic flavour combination. In this Pavlova, the meringue is flavoured with rosewater and topped with whipped cream and fresh raspberries. The slightly sharp flavour of the raspberries is an excellent contrast with the sweetly floral meringue.
Pavlova is my go-to dessert for celebrations of all kinds. It is very easy to make, can be prepared in advance, looks impressive and is not too heavy so is perfect as a summer dessert. If you like the recipe for this Raspberry Pavlova, you may also like my classic Pavlova , my Rose Meringues and my classic Meringues.
If you are making any of my meringue-based recipes, you might also check out my ice-cream recipes such as Lavender Ice-cream, Thyme Ice-cream with Honey and Mascarpone or Elderflower Ice-cream. You need four egg whites for this recipe which means you will have four spare egg yolks. As I hate waste, I pretty much always make some form of ice-cream when I make any type of meringue. Very conveniently, all my ice-cream recipes require four egg yolks.