Shortbread with Dark Chocolate & Freeze-Dried Raspberries

Name: Shortbread with Dark Chocolate & Freeze-Dried Raspberries
Prep time: 10 min
Cook time: 12 min
Ingredients: 180 g Odlums Cream Plain Flour (all-purpose flour); 130 g salted butter (room temperature); 60 g caster sugar (granulated sugar works if needed); 150 g 70% dark chocolate; 2–3 tbsp freeze-dried raspberries (finely crushed to a dust)

Buttery, delicate shortbread finished with rich dark chocolate and a bright raspberry crunch — simple baking elevated with just a few thoughtful touches.

Storage

Store in an airtight container for up to 1 week.

Ingredients

Shortbread

180 g Odlums Cream Plain Flour all-purpose flour
130 g salted butter room temperature
60 g caster sugar granulated sugar works if needed

To Finish

150 g 70% dark chocolate
2–3 tbsp freeze-dried raspberries finely crushed to a dust

Method

Cream the base

In a stand mixer fitted with a paddle attachment, cream the butter and sugar for 2–3 minutes until pale and light. Scrape down the sides of the bowl.

Add dry ingredients

Sift in the flour and mix on low speed until just combined. The dough will look slightly ragged but should begin to clump together and clean the sides of the bowl.
Bring together gently with your hands into a soft disc — do not knead.

Roll and cut

On a lightly floured surface, roll the dough to about ½ cm thickness.
If the dough feels soft, chill for 10–15 minutes before rolling.
Cut into rounds (or preferred shapes) and place on a parchment-lined baking tray. Re-roll scraps gently once or twice only to avoid overworking.

Chill

Refrigerate the cut biscuits for at least 30 minutes until firm. This step ensures clean edges and prevents spreading.

Bake

Preheat the oven to 170°C (fan 150°C).
Bake for 10–12 minutes, until just turning golden at the edges.
Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Decorate

Melt the dark chocolate over a bain-marie (a heatproof bowl set over a saucepan with 2–3cm gently simmering water).
Dip one-third to half of each biscuit into the chocolate, then sprinkle with crushed freeze-dried raspberries.
Allow to set fully before storing.

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Shortbread with Dark Chocolate & Freeze-Dried Raspberries

Prep Time: 10

Cook Time: 12

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