I love shortbread, but the commercially made stuff is always over sweet and way too thick for my liking! It should be crisp and light and you should be able to snap it between your fingers not crack you teeth trying to get into to it! So the the only answer is to make my own – yummy, gluten free for Badger and a useful way to use up leftover Christmas baking goodies!
Chocolate & Raspberry Shortbread Recipe
Simple 3 ingredient recipe for the basic mix -
- 125g butter
- 55g caster sugar (but the granulated stuff you put in coffee is just as good so don’t worry if you don’t have caster)
- 180g plain flour (in case a gluten free blend)
- Freeze dried raspberries and choc chips
Chocolate & Raspberry Shortbread “Method”
Beat the butter and sugar together until smooth (ish – I’m an impatient cook!)
Stir in the flour to make a smooth paste. (Now we all know that stirring is not the most satisfying way to do this – throw the spoon away and get your hands in there – squash it about until it all sticks together! And lets face it – if your making it with your little ones – they just want to get messy – so why the heck not!)
Once you have a smooth pliable paste you can either roll out and shape as you like – or add some extra flavours just to be different! I’ve added freeze dried raspberry chips and dark chocolate drops (the last of our Christmas baking supplies)
So roll or press it out gently and cut to your desired shape ( of course ours are hearts, well it is 31 days of love!)
Put on greaseproof paper or parchment on a tray. Preheated oven for 10-15 minutes until a light golden brown. (I know other people sprinkle them with sugar before they bake, but I always think that’s a bit OTT and unnecessary)
And resist the temptation to eat them all straight away…. probably the hardest bit of the baking process.
Mary is a jack of all trades master of none. Currently studying a history degree with the OU around work, life and a family – what was she thinking!!
You can find her stumbling through life at Keynko.