Shortbread with Dark Chocolate & Freeze-Dried Raspberries

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.

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.

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.

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

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.

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.