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