Raspberry Shortbread with a White Chocolate Drizzle

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:

  1. 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.
  2. Prepare the Dough:
    • In a mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
  3. 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.
  4. Press the Dough into the Pan:
    • Press about 2/3 of the dough evenly into the prepared baking pan.
  5. Spread the Jam:
    • Spread the raspberry jam evenly over the pressed dough layer, creating a sweet and fruity base.
  6. Add the Remaining Dough:
    • Crumble the remaining dough over the top of the raspberry jam. This will create a crumbly topping.
  7. Bake:
    • Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the center is set.
  8. Cool Completely:
    • Allow the shortbread to cool completely in the pan before removing it.
  9. 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.
  10. Drizzle the White Chocolate:
  • Once the shortbread has cooled, drizzle the melted white chocolate evenly over the top.
  1. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Shortbread with a White Chocolate Drizzle


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lina
  • 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

Scale
  • 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

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star