A Raspberry Shortbread with White Chocolate Drizzle is a delightful treat that combines the richness of buttery shortbread with the tang of raspberries and the sweetness of white chocolate. Here’s how you can make it:
Ingredients:
For the Shortbread:
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Raspberry Filling:
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice (optional, for extra zing)
For the White Chocolate Drizzle:
- 1/2 cup (85g) white chocolate chips
- 1 tablespoon heavy cream (or more as needed)
Instructions:
1. Make the Shortbread Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until smooth.
- Gradually add the flour and salt, mixing until combined and a dough forms.
- Stir in the vanilla extract.
- Roll the dough out on a lightly floured surface to about 1/4 inch thick, then cut into desired shapes (squares, rectangles, or circles).
- Place the cut shortbread cookies on the prepared baking sheet.
2. Make the Raspberry Filling:
- In a small saucepan, heat the raspberries, sugar, and lemon juice (if using) over medium heat.
- Stir occasionally, mashing the raspberries to release their juices, until the mixture thickens (about 5-8 minutes).
- Remove from heat and let it cool slightly.
3. Assemble the Cookies:
- If you are making larger shortbread squares or rectangles, you can spoon a small amount of raspberry filling onto the center of each piece. If you’re using cookie cutters, create a small indentation in the center of each cookie and fill it with a little raspberry mixture.
- Bake the shortbread for 12-15 minutes or until the edges begin to turn golden brown.
4. Drizzle the White Chocolate:
- While the cookies are cooling, melt the white chocolate chips with the heavy cream. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, or over a double boiler.
- Once melted, drizzle the white chocolate over the cooled shortbread using a spoon or piping bag.
5. Let the Cookies Set:
- Allow the white chocolate to firm up before serving or storing the cookies.
Tips:
- Freezing: These shortbreads freeze well! You can store them in an airtight container in the freezer for up to a month.
- Flavor variations: You can swap the raspberries for other berries like strawberries or blackberries, or even try a lemon curd filling.
- Decorating: Add a few extra raspberry bits on top of the white chocolate drizzle for an even more indulgent touch.
Enjoy these sweet, tangy, and buttery raspberry shortbread cookies with a creamy white chocolate finish!
