Raspberry Shortbread with White Chocolate Drizzle

Raspberry Shortbread with White Chocolate Drizzle is a treat that’s perfect for any occasion. Whether you’re hosting a tea party, celebrating a special event, or simply indulging in a sweet craving, these delightful bars are sure to impress. Let’s dive into this recipe that combines simplicity with elegance, bringing joy to every bite.

Resume of the recipe:

In just a few simple steps, you can create Raspberry Shortbread with White Chocolate Drizzle that offers a perfect balance of buttery richness and fruity tang. These bars are easy to make and perfect for sharing. The combination of the melt-in-your-mouth shortbread, juicy raspberries, and smooth white chocolate makes this recipe a must-try.

Exciting Story:

One sunny afternoon, I decided to surprise my family with a batch of Raspberry Shortbread with White Chocolate Drizzle. The kitchen filled with the sweet aroma of baking shortbread, and the sight of the fresh raspberries added a vibrant touch. As we sat down to enjoy the bars, the combination of flavors and textures brought smiles all around. These bars quickly became a family favorite, perfect for summer gatherings and cozy afternoons alike. Each bite is a delightful reminder of the joys of homemade baking.

Why This Raspberry Shortbread with White Chocolate Drizzle:

Discover why this recipe stands out:

 

• Elegant Flavor Combination: The tartness of raspberries pairs beautifully with the creamy sweetness of white chocolate.
• Buttery Goodness: The shortbread base is rich, buttery, and perfectly crumbly.
• Simple and Impressive: Easy to make yet impressive enough for special occasions.

Ingredients:

• For the Shortbread:
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
• For the Raspberry Layer:
  • 1 cup raspberry preserves
  • 1 cup fresh raspberries
• For the White Chocolate Drizzle:
  • 1/2 cup white chocolate chips
  • 1 teaspoon coconut oil or shortening

How to Make Raspberry Shortbread with White Chocolate Drizzle:

1. Prepare the Shortbread:
   1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
   2. In a large bowl, cream together the butter and sugar until light and fluffy.
   3. Add the flour and salt, mixing until combined. The dough will be crumbly.
   4. Press the dough evenly into the prepared baking pan. Use a flat-bottomed glass or your hands to smooth the surface.
2. Bake the Shortbread:
   1. Bake the shortbread in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
   2. Remove from the oven and let it cool slightly.
3. Add the Raspberry Layer:
   1. Spread the raspberry preserves evenly over the slightly cooled shortbread.
   2. Sprinkle the fresh raspberries over the preserves, pressing them gently into the surface.
4. Prepare the White Chocolate Drizzle:
   1. In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 20-second intervals, stirring after each interval, until smooth.
   2. Drizzle the melted white chocolate over the raspberry layer using a spoon or a piping bag.
5. Chill and Serve:
   1. Let the bars cool completely in the refrigerator for at least 1 hour to set.
   2. Once set, lift the bars out of the pan using the parchment overhang and cut into squares.

Tips:

• For an extra touch, add a sprinkle of powdered sugar over the finished bars.
• Store the bars in an airtight container in the refrigerator for up to 5 days.
• If you prefer a less sweet dessert, use dark chocolate for the drizzle instead of white chocolate.

Raspberry Shortbread with White Chocolate Drizzle

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Shortbread:

• 1 cup 1 unsalted butter, softened

• 1/2 cup 1/2 granulated sugar

• 2 cups 2 all-purpose flour

• 1/4 teaspoon 1/4 salt

• For the Raspberry Layer:

• 1 cup 1 raspberry preserves

• 1 cup 1 fresh raspberries*

• For the White Chocolate Drizzle:

• 1/2 cup 1/2 white chocolate chips

• 1 teaspoon 1 coconut oil or shortening

Directions

• Prepare the Shortbread:
• Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Add the flour and salt, mixing until combined. The dough will be crumbly.
• Press the dough evenly into the prepared baking pan. Use a flat-bottomed glass or your hands to smooth the surface.
• Bake the Shortbread:
• Bake the shortbread in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
• Remove from the oven and let it cool slightly.
• Add the Raspberry Layer:
• Spread the raspberry preserves evenly over the slightly cooled shortbread.
• Sprinkle the fresh raspberries over the preserves, pressing them gently into the surface.
• Prepare the White Chocolate Drizzle:
• In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 20-second intervals, stirring after each interval, until smooth.
• Drizzle the melted white chocolate over the raspberry layer using a spoon or a piping bag.
• Chill and Serve:
• Let the bars cool completely in the refrigerator for at least 1 hour to set.
• Once set, lift the bars out of the pan using the parchment overhang and cut into squares.

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