Chocolate and Raspberry Shortbread Biscuits
With a buttery, melt-in-your-mouth texture and bursts of fruity sweetness, these Chocolate and Raspberry Shortbread Biscuits are a delicious treat! Whether enjoyed with homemade afternoon tea or packaged up as a thoughtful gift, the irresistible flavour of these biscuits is guaranteed to be a hit. This simple recipe uses only five ingredients and takes less than one hour from mixing bowl to first bite!
Ingredients
- 100 grams Unsalted butter room temperature
- 50 grams White caster sugar
- 150 grams Plain flour
- 100 grams Chocolate milk/dark/white or a mix
- 2 tablespoons Freeze-dried raspberries
Instructions
- Line a large baking tray with baking paper.
- In a large bowl, beat the butter and sugar together until light and fluffy. Tip in the flour and use your hands to bring the mixture together into a smooth shortbread biscuit dough.100 grams Unsalted butter, 50 grams White caster sugar, 150 grams Plain flour
- Lightly flour a worktop and rolling pin. Roll the dough out to roughly 0.5cm thickness.
- Use a 6cm round fluted cookie cutter to stamp out biscuits, placing them on the baking tray as you go. Bring the scraps together and re-roll the dough to make 12 biscuits in total.
- Sprinkle the biscuits with caster sugar and place in the fridge for 30 minutes.
- Meanwhile, preheat the oven to 160°C fan / 180°C conventional.
- Bake the shortbread biscuits for 10-12 minutes until lightly golden around the edges. Remove and leave to cool on the baking tray.
- Meanwhile, break the chocolate up into a small glass bowl and microwave for 30-60 seconds or until melted. Give the chocolate a stir until it's smooth and glossy.100 grams Chocolate
- Dunk the biscuits in melted chocolate, allow the excess to drip off, and then place on the baking tray. Sprinkle some freeze-dried raspberries on top. Repeat with the remaining biscuits.2 tablespoons Freeze-dried raspberries
- Leave to set at room temperature or pop in the fridge for 10 minutes. Arrange the biscuits on a pretty plate, pop the kettle on and enjoy!
Video
Notes
Store these Chocolate and Raspberry Shortbread Biscuits in a baking tin at room temperature for up to 5 days.
Tried this recipe?Let us know how it was!