Chocolate Dipped Raspberry Shortbread

Bring out your finest tea set, put the kettle on and enjoy these delicious milk and white chocolate dipped raspberry shortbread biscuits!

Why you’ll love these shortbreads

Ease – only 6 simple ingredients are needed for this recipe. You can make, bake and enjoy within the hour.

Texture – crumbly and buttery, these shortbreads really do melt in the mouth.

Flavour – creamy chocolate, sweet shortbread and tangy raspberries. What’s there not to love!?

Make the biscuit dough. Beat the butter and sugar together until creamy, then add the flour and use your hands bring the dough together.
Roll and shape. Use a lightly floured rolling pin to roll the shortbread dough out. Stamp out the shortbread rounds using a 6cm round cookie cutter.

Chill. Place on the baking tray in the fridge for 30 minutes to chill the shortbread biscuits. This will stop them from spreading out too much in the oven.
Bake. 10-12 minutes is all the shortbreads need. They’re ready when they’ve turned a pale golden brown colour and the bottom is firm.
Dip in chocolate. Once the shortbreads are cool, melt the white and milk chocolate in separate bowls. Dip the shortbreads in the melted chocolate, scraping off any access on the bottom, and carefully place back on the baking tray.

Decorate. Sprinkle the freeze dried raspberries on top. Cute colourful sprinkles or freeze dried strawberries would also look great!
Chill once more. Place the baking tray back in the fridge for 10 minutes to set the chocolate.

150g plain flour
100g unsalted butter, at room temperature
50g white caster sugar
50g milk chocolate
50g white chocolate
Freeze dried raspberries

Line a large baking tray with greaseproof paper.
Beat the butter and sugar together until light and smooth. Add the flour and use your hands to bring the mixture together into a dough.
Lightly dust a worktop and rolling pin with a little flour. Tip the dough onto the worktop and roll it out until it’s roughly 0.5cm thick.
Use a 6cm round cookie cutter to stamp out the biscuits and place them on the baking tray. You’ll need to bring the dough together and roll it out again to get 10-12 biscuits.
Sprinkle the biscuits with a little caster sugar and place in the fridge for 30 minutes to chill.
Meanwhile preheat the oven to 180°C / 160°C fan / 350°F.
Bake the biscuits for 10-12 minutes until pale golden brown. Leave to cool.
Melt the two chocolates in separate bowls in the microwave for 30-40 seconds until smooth.
Dip half of the biscuits in milk chocolate and the other half in white chocolate, placing them back on the baking tray. Sprinkle the freeze dried raspberries on top and place in the fridge for 10 minutes to help the chocolate set.
When you’re ready to serve the biscuits, arrange them on a pretty plate and enjoy with a lovely cup of tea!

Your chocolate dipped raspberry shortbreads will keep in an airtight container for up to 5 days.