Wild Raspberry White Chocolate Shortcake |
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Prep Time: 0 Minutes Cook Time: 37 Minutes |
Ready In: 37 Minutes Servings: 7 |
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This is refreshingly fruity,the crumble is a sweet and subtle compliment...its a great slap together recipe... Ingredients:
200g butter, softened |
1 egg |
2 c flour, sifted |
2 tsp baking powder |
icing sugar to serve |
1 c caster sugar |
1 tsp vanilla essence |
2 c frozen raspberries |
1/2 c good-quality white chocolate, chopped |
cream to serve |
Directions:
1. Preheat the oven to 180°C. Line a 22cm square cake pan with baking paper.
2. Cream the butter and sugar with an electric beater until light and fluffy.
3. Add the egg and vanilla and beat well.
4. Fold in the flour and baking powder until well combined.
5. Press two-thirds of the shortcake mixture into the base of the baking pan.
6. Spoon the raspberries and chocolate over the base.
7. Sprinkle the remaining shortcake mixture on top and press down gently.
8. Bake for 35-40 minutes, until lightly golden brown. Cool in the pan.
9. Serve dusted with icing sugar and accompanied with cream
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