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White Chocolate and Rasberry Shortbread
Gourmand

White Chocolate and Rasberry Shortbread

Serves 12, Prep: 10 mins, Cook: 25 mins

What You'll Need:

• 450g plain flour
• 225g butter
• 150g icing sugar
• 75g white chocolate in small pieces
• 250g fresh raspberries
• 2 tbsp caster sugar
• vanilla ice cream, to serve

Step 1.

Preheat the oven to 180c / fan 160c and line the base of a 22cm spring form cake tin.

Step 2.

In a food processor whizz the flour, butter and sugar until you have a breadcrumb texture.

Step 3.

Tip the mixture into a bowl and mix in the chocolate pieces. Press half the mixture into the prepared tin, scatter over the raspberries and then the remaining shortbread mixture. Press the mixture down firmly and cook for 25 minutes until just golden.

Step 4.

Remove from the oven and sprinkle over the caster sugar. Score while warm and serve with vanilla ice cream when cool.

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If you make this recipe we'd love to see it. You can share it on The Escape to The Chateau Fan Club Facebook page or tag us on Instagram @the_chateau_tv.