Hello lovelies,
Another day, another shortbread bar to add to my ever growing series and BOY, are you in for a treat with today’s bar!
If you’ve been following my shortbread bar series, you’ll know that my bars usually have a shortbread base, with a fruity centre and shortbread on top but today, I’ve decided to mix things up a little and incorporate white chocolate.
Why? You may be asking. Well, there’s no better combination than raspberry & white chocolate, right? So whilst brain storming one evening, I had an idea that adding the very well loved and famous combination into my shortbread bar series would be delicious and I was damn right, it really was!
I’ve got to say it guys, I know I say this every single time and I know you’re probably sick of me saying it at this point but… this has to be up there with my favourite bars to date. It’s just hits the spot, every bite you take.
These are an absolute must try, if I do say so myself.
So, if you’d like to make these shortbread bars yourself, you know the drill. Keep on scrolling below and you’ll find the recipe.
Category: Sweet Treat
Servings: 9-12 Bars
Prep Time: 40 Minutes
Bake Time: 55 Minutes
Overall Time: 1.5 Hours
Ingredients You Need For The Base & Topping:
- 170g Of Unsalted Butter
- 105g Of Caster Sugar
- 65g Of Light Brown Sugar
- 2tsp Of Vanilla Bean Paste / Extract
- 280g Of Plain Flour
Ingredients You Need For The Raspberry Compote:
- 380g Of Fresh / Frozen Raspberries
- 65g Of Granulated Sugar
- 0.5tsp Of Lemon Juice
Other Ingredients:
- 100g Of White Chocolate, Finely Chopped
How To Make The Base / Topping:
- Firstly, gather together your equipment and ingredients, line a 8inch square, loose bottomed cake tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 4.
- Secondly, in a large bowl, using an electric whisk, beat together the 170g of unsalted butter with the 105g of caster sugar, 65g of light brown sugar and 2tsp of vanilla extract until light and fluffy.
- Next, slowly add the 280g of plain flour and mix until incorporated and a shortbread dough begins to form.
- Transfer one third of the shortbread dough into a clean bowl and using a fork, break the dough into coarse crumbs. Then, place into the fridge.
- Now, using your hands or a rubber spatula, press the remaining shortbread dough evenly across the bottom of the prepared baking tin.
- Using a fork, prick the dough all over (this stops the dough from puffing up whilst baking).
- Place the tin into the oven and bake for around 18-20 minutes, until the shortbread is golden brown.
- Once baked, remove from the oven and leave to cool in the tin whilst you prepare the filling.
How To Make The Raspberry Compote:
- Whilst the shortbread is cooling, it’s time to make the compote.
- In a medium saucepan, over a low-medium heat, combine the 370g of raspberries, 65g of caster sugar and 1/2tsp of lemon juice.
- Cook over the low-medium heat whilst the juices of the raspberries start to release. Stir at regular intervals as they come to a simmer.
- Once simmering, cook the raspberries for around 10-15 minutes, stirring regularly with a wooden spoon until the sauce begins to thicken.
- In a cup, whisk together the 2.5tbsp of cornflour with 27g of water.
- Add the cornflour slurry into the raspberry compote and cook for a further 2-3 minutes until the compote is even thicker and paste-like.
- Transfer the compote into a small heat-proof bowl and place into the fridge to chill until completely cool.
How To Assemble:
- Once the compote has cooled, evenly spread the raspberry compote across the top of the cooled shortbread base.
- Now, sprinkle across the finely chopped white chocolate.
- Take the remaining shortbread dough out the fridge and crumble it across the top of the fillings.
- Place into the oven and bake for 30-35 minutes, until the shortbread topping is golden brown and the raspberry compote filling is bubbling.
- Then, once baked, remove from the oven and allow to cool completely in the tin before placing into the fridge for 1 hour to chill.
- Finally, after an hour in the fridge, carefully remove the bars from the tin and using a sharp knife, cut into 9-12 bars.
That’s your Raspberry & White Chocolate Shortbread Bars prepared, baked and chilled, ready for you to enjoy!
Notes:
- By putting the finished shortbread bars in the fridge to chill, it allows them to harden making it easier to cut.
- These raspberry shortbread bars should last 3 days in an airtight container at room temperature or in an airtight container in the fridge for 5 days.
What I love is that every single ingredient in today’s shortbread bar works so beautifully with one another to create utter deliciousness.
The combination of raspberry & white chocolate and its yumminess has just completely taken this shortbread bar to the next level. it’s completely expanded my series and got my creative juices flowing.
I’ve got so many ideas of flavours I want to add into my shortbread bar series but if you guys have any ideas you think would be delicious and/or have any ingredients you would love for me to experiment with, then please do let me know! I’m always open to new ideas.
Let me know in the comments below if you make these shortbread bars yourself and if you do, what your thoughts are on them. Are you obsessed with this combination of ingredients?
Sending you all tons of love & hugs as always,
Elle xo
