White chocolate and raspberry shortbread

    35 min

    These shortbread biscuits are great for party teas. White chocolate and raspberry flavours complement each other perfectly. And its really easy to make. I have not stated the required amount of raspberry and chocolate as that is up to you how much you want.


    Kent, England, UK
    7 people made this

    Serves: 12 

    • 150g plain flour
    • 50g caster sugar
    • 100g butter
    • freeze dried raspberry pieces
    • white chocolate chips

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 160 C / Gas 2-3.
    2. Sieve flour into a mixing bowl, stir in the sugar and then rub the butter into the mix until it creates breadcrumbs.
    3. Knead mixture until well mixed, into a ball shape. (Make sure the mixture isn't too sticky!) Knead in the freeze dried raspberry pieces and the white chocolate chips.
    4. Flour the work top, and start to flatten the shortbread dough ball into a medium circular shape. Roll out to about a 5mm thickness. Cut out with any pastry cutter. Place shapes onto a greased baking tray and prick the shortbreads with a fork or knife.
    5. Bake in the oven for 15 to 25 minutes, or until just starting to go golden brown.
    6. Remove from heat and place shortbreads onto a wire rack, and leave to cool.

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    Reviews in English (1)


    Yummy, was wondering what to do with the freeze dried fruit I bought on eBay. Saw it and knew I wanted to try it. Thank you for this recipe.  -  24 Oct 2015