Raspberry & white chocolate shortcake

raspberry-white-choc-shortbread

Ingredients

  • 200g butter
  • 1 cup caster sugar
  • 1 egg
  • 3 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla essence
  • ½ cup white chocolate drops
  • 2 cups frozen raspberries

Method

  1. Preheat the oven to 180 degrees Celsius. Line a square cake pan with baking paper
  2. Cream butter and sugar. Add egg and vanilla. Beat well.
  3. Fold in flour and baking powder until well combined.
  4. Press 2/3 of shortbread mixture into the base of the tin. Spoon raspberries and chocolate over the base. Sprinkle remaining shortbread mixture on top, pressing gently.
  5. Bake for 35 – 40 minutes until lightly golden. Serve cooled.