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.