White Chocolate and Raspberry Biscuits Recipe
Uploaded by Renshaw Baking
- 400 g plain flour
- 200 g caster sugar
- 200 g unsalted butter - softened
- 1 egg - lightly beaten
- 50 g freeze dried raspberries
- 100 g white chocolate
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Pre-heat the oven to 180°C/350°F/ gas mark 4.
Lightly grease a baking sheet.
Place the plain flour and caster sugar into a large bowl.
With your fingertips, rub the butter into the flour and sugar until it resembles fine breadcrumbs.
Stir in the freeze dried raspberries.
Add the egg and mix together until a ball of dough is formed.
Wrap in cling film and leave in the fridge to rest for half an hour.
Remove from the fridge and roll out on a lightly floured work surface. Using a biscuit cutter cut out 12 biscuits and place on the baking sheet.
Place in the fridge for 10 minutes to rest again before baking in the pre-heated oven.
Bake for 6 to 10 minutes, then remove from the oven and allow to cool slightly on the baking sheet. Then remove with a palate knife and place on a cooling wire.
Melt the white chocolate over a bowl of boiling water.
Make a small paper bag with the baking paper and fill with the melted white chocolate
Drizzle across the top of the cooled biscuits.