Raspberry Shortbread, yes it’s even more delicious than regular Shortbread.
This recipe is very simple and you can even prepare a stash and stock some dough in the freezer for a later date. The Freeze Dried Raspberries add a vibrant flavour which is just delightful with Dark Chocolate.
What you’ll need…
Lets get started
Take 2 large sheets of baking paper and divide the mixture between both. You want to make a “sausage” or “sushi” type log from the dough. Use the paper to roll it into a nice tight log and refrigerate it until it’s nice and firm. HERE is a little visual explanation of what I mean.
Time to Bake
Using a lifter, carefully take the biscuits off the tray. I put mine directly onto a cooling rack above a piece of baking paper (to save bench wiping!)
Melt your chocolate and fill your piping bag. I did a bit of a squiggle but just do what you like. (They are still delicious sans chocolate too) I finished them off with a little sprinkle of Freeze dried Raspberry powder too.
*These can be stored in an airtight container for up to a week….if they last that long!
**We have a few different Freeze Dried Products available. Take a peek HERE.
Until next time
Enjoy…from the Peninsula Larder Team
“Accidentally consumed five biscuits when I wasn’t paying attention. Those biscuits are wily fellows – they leap in like sugary ninjas”
– Charles Dickens
7 years ago 2 chefs started cooking up a business idea and Flavour Pearls were created.
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