Raspberry Shortbread with a White Chocolate Drizzle is a delicate, buttery dessert that combines the tartness of raspberry jam with the sweetness of white chocolate. The crumbly shortbread base offers a satisfying texture, while the drizzle adds a rich, creamy finish. This treat is perfect for any occasion, whether you’re hosting a gathering or simply treating yourself to a sweet snack.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1/2 cup white chocolate chips
Directions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper for easy removal.
- Prepare the Dough:
- In a mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
- Incorporate the Flour:
- Gradually mix in the all-purpose flour until a dough forms. The dough should be soft and slightly crumbly but come together when pressed.
- Press the Dough into the Pan:
- Press about 2/3 of the dough evenly into the prepared baking pan.
- Spread the Jam:
- Spread the raspberry jam evenly over the pressed dough layer, creating a sweet and fruity base.
- Add the Remaining Dough:
- Crumble the remaining dough over the top of the raspberry jam. This will create a crumbly topping.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the center is set.
- Cool Completely:
- Allow the shortbread to cool completely in the pan before removing it.
- Make the White Chocolate Drizzle:
- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each interval, until the chocolate is smooth and completely melted.
- Drizzle the White Chocolate:
- Once the shortbread has cooled, drizzle the melted white chocolate evenly over the top.
- Set the Chocolate:
- Allow the white chocolate to set before cutting the shortbread into squares.
Servings and Timing:
- Prep Time: 15 minutes
- Cooking Time: 25-30 minutes
- Total Time: 40-45 minutes
- Servings: 12
Variations:
- Jam Alternatives: You can swap raspberry jam for other fruit jams like strawberry, apricot, or blueberry for a different flavor profile.
- Chocolate Drizzle: If you prefer milk or dark chocolate, you can easily substitute the white chocolate chips with either.
- Nutty Touch: Add chopped nuts like almonds or pistachios to the dough or sprinkle on top for extra texture.
Storage/Reheating:
- Storage: Store the shortbread in an airtight container at room temperature for up to 1 week. If you want to keep it fresh for longer, you can refrigerate it for up to 2 weeks.
- Freezing: You can freeze the shortbread for up to 3 months. Wrap it tightly in plastic wrap and foil before placing it in a freezer bag.
- Reheating: If you’d like to enjoy the shortbread warm, simply heat it in the microwave for a few seconds.
10 FAQs:
- Can I use salted butter instead of unsalted butter?
- It’s best to use unsalted butter to control the amount of salt in the recipe. If you use salted butter, reduce the added salt.
- Can I make this recipe without raspberry jam?
- Yes, you can use any fruit jam or preserve you like, such as strawberry or apricot, to suit your taste.
- Is it necessary to use parchment paper?
- While not mandatory, parchment paper makes it much easier to remove the shortbread from the pan once baked.
- Can I substitute the white chocolate drizzle with another topping?
- Yes, you can drizzle melted milk chocolate, dark chocolate, or even a simple glaze instead.
- Can I make these ahead of time?
- Absolutely! You can make the shortbread a day or two ahead of time. Just store it in an airtight container.
- Can I double the recipe to make a larger batch?
- Yes, you can double the ingredients and bake in a larger pan, but be sure to adjust the baking time as needed.
- What should I do if the dough is too dry?
- If the dough feels too dry, add a tablespoon of milk at a time until it comes together.
- Can I freeze the shortbread?
- Yes, you can freeze the shortbread for up to 3 months. Just be sure to wrap it tightly to avoid freezer burn.
- Why did my shortbread crumble when I cut it?
- Shortbread can be crumbly, but it should hold together when cut. Let it cool completely before cutting, as this will help it set.
- Can I add spices to the dough for extra flavor?
- Yes, you can add a pinch of cinnamon, nutmeg, or lemon zest to enhance the flavor of the dough.
Conclusion:
This Raspberry Shortbread with a White Chocolate Drizzle is the perfect treat for any occasion. With its buttery, crumbly texture and the balance of sweet raspberry jam and smooth white chocolate, it’s a dessert that will leave everyone coming back for more. Simple to prepare yet impressive in flavor, this recipe is bound to become a favorite in your baking repertoire.
PrintRaspberry Shortbread with a White Chocolate Drizzle
- Total Time: 40 minutes
- Yield: 12 servings 1x
Description
This Raspberry Shortbread with a White Chocolate Drizzle is a delightful combination of buttery shortbread, sweet raspberry jam, and smooth white chocolate. It’s the perfect treat for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper.
- Make Dough: In a mixing bowl, cream together the butter and powdered sugar until light and fluffy. Gradually mix in the flour until a dough forms.
- Prepare Base: Press 2/3 of the dough into the prepared baking pan. Spread the raspberry jam evenly over the dough.
- Add Crumble: Crumble the remaining dough over the top of the raspberry jam.
- Bake: Bake in the preheated oven for 25-30 minutes, or until lightly golden.
- Cool: Allow to cool completely in the pan.
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each interval.
- Drizzle: Drizzle the melted white chocolate over the cooled shortbread.
- Set and Serve: Allow the chocolate to set before cutting into squares.
Notes
- If you prefer a stronger raspberry flavor, you can add more jam.
- Allow the chocolate to cool and set fully before cutting to ensure a clean slice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes