Raspberry and White Chocolate Shortcake

(from Heather P’s recipe box)

Very yummy, albeit rather naughty

Prep time: 20 minutes
Cook time: 35 minutes
Serves 12 people

Categories: Desserts

Ingredients

  • 200 g butter, softened
  • 1 C castor sugar
  • 1 egg
  • 1 t vanilla essence
  • 2 C plain flour
  • 2 t baking powder
  • 2 C frozen raspberries
  • 1 C good quality white chocolate, chopped

Directions

  1. Cream butter and sugar, add egg and essence and beat well.

  2. Fold in flour, sifted with baking powder.

  3. Press 2/3 into base of paper-lined 22cm pan.

  4. Spoon raspberries and chocolate over shortcake.

  5. Crumble remaining mixture over, press down gently.

  6. Bake approx 35 minutes at 180oC, until golden and cooked through.

  7. Cool in pan, dust with icing sugar to serve.

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