Summerfruit season is here, and I had my first fresh Scottish raspberries this week – they were absolutely worth the wait! This white chocolate and raspberry caramel shortbread is made with freeze dried raspberries; their sharpness perfectly balances the sweet white chocolate. A delicious treat to celebrate Litha, the Summer Solstice, which was earlier this week! To make it, you will need:
For the shortbread:
125g plain flour
40g caster sugar
For the caramel:
300ml condensed milk
40g soft brown sugar
For the topping:
100g white chocolate
5g freeze dried raspberry pieces.
First, make the shortbread. Preheat the oven to 160C Fan. In a large bowl, mix the flour and caster sugar.
Rub in the butter until the mixture looks like breadcrumbs then knead lightly until it comes together into a dough. Grease and line a 20cm tin, then press the shortbread mixture lightly into its base. Prick lightly with a fork then bake for 25 minutes or so, until golden brown. Remove from the oven and cool completely in the tin.
Next, make the caramel. In a heavy bottomed saucepan, heat the butter, sugar and condensed milk gently until the sugar has all dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer gently until the mixture becomes a rich caramel colour and reduces slightly. Don’t stop stirring or the caramel will burn. Pour on top of the shortbread then leave to cool completely.
Melt the white chocolate in a bowl on top of a small pan of simmering water, or gently in short bursts in the microwave, then pour over the caramel shortbread, sprinkle generously with the freeze dried raspberries and pop in the fridge to set. Once it has set, cut it into slices.
Recipe by me.