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
-
Cream butter and sugar, add egg and essence and beat well.
-
Fold in flour, sifted with baking powder.
-
Press 2/3 into base of paper-lined 22cm pan.
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Spoon raspberries and chocolate over shortcake.
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Crumble remaining mixture over, press down gently.
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Bake approx 35 minutes at 180oC, until golden and cooked through.
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Cool in pan, dust with icing sugar to serve.