White Choc-Chip and Jam Shortbread
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We all know and love shortbread. It's a classic treat that's easy to make and even easier to eat! But if you're looking to add a delicious Aussie twist to the traditional recipe, we've got just the thing for you. Introducing white choc-chip and raspberry jam shortbread – a heavenly combination of sweet and fruity that's sure to excite your taste buds.
This Christmas dessert is perfect for kids and adults alike, so why not give it a go this year? All you need are a few minutes and even fewer ingredients. Trust us when we say it'll be gone before you know it!
Here are the ingredients you need:
1. 185 grams of softened butter
2. Three-fourths a cup of firmly packed brown sugar
3. One egg
4. One and a quarter cups of plain flour
5. Half a cup of self-raising flour
6. Half a teaspoon of mixed spice
7. Three-fourths a cup of raspberry jam
8. Half a cup of white chocolate chips
Kick things off by preheating the oven to 180 or 160 degrees Celsius, fan-forced. Grease a lamington pan with some butter. Line the base and sides with baking paper, making sure to extend the paper a bit over the edges of the pan.
Then, combine the softened butter and sugar in a medium-sized bowl before stirring until combined. Add the egg, stir again, and sift over the flour and mixed spice. Stir the mixture one last time before reserving one-third of it to shape into a log. Pop the bowl in the freezer.
Meanwhile, press the remaining shortbread mixture over the base of the prepared pan. Bake for about 20 minutes. Remove the pan from the oven and allow it to cool for 20 minutes. Crank up the oven to 200 or 180 degrees Celsius, fan-forced.
Spread a generous amount of raspberry jam over the shortbread base and sprinkle with some chocolate chips. Remove the reserved shortbread mixture from the freezer and grate it over the chocolate chip layer. Bake for another 20 minutes or until golden. Let the pan cool before cutting the dessert into pieces. And that’s it! Pretty easy, eh?
This Christmas dessert is perfect for kids and adults alike, so why not give it a go this year? All you need are a few minutes and even fewer ingredients. Trust us when we say it'll be gone before you know it!
Source: Taste.com.au
Here are the ingredients you need:
1. 185 grams of softened butter
2. Three-fourths a cup of firmly packed brown sugar
3. One egg
4. One and a quarter cups of plain flour
5. Half a cup of self-raising flour
6. Half a teaspoon of mixed spice
7. Three-fourths a cup of raspberry jam
8. Half a cup of white chocolate chips
Kick things off by preheating the oven to 180 or 160 degrees Celsius, fan-forced. Grease a lamington pan with some butter. Line the base and sides with baking paper, making sure to extend the paper a bit over the edges of the pan.
Then, combine the softened butter and sugar in a medium-sized bowl before stirring until combined. Add the egg, stir again, and sift over the flour and mixed spice. Stir the mixture one last time before reserving one-third of it to shape into a log. Pop the bowl in the freezer.
Meanwhile, press the remaining shortbread mixture over the base of the prepared pan. Bake for about 20 minutes. Remove the pan from the oven and allow it to cool for 20 minutes. Crank up the oven to 200 or 180 degrees Celsius, fan-forced.
Spread a generous amount of raspberry jam over the shortbread base and sprinkle with some chocolate chips. Remove the reserved shortbread mixture from the freezer and grate it over the chocolate chip layer. Bake for another 20 minutes or until golden. Let the pan cool before cutting the dessert into pieces. And that’s it! Pretty easy, eh?
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