Baking ingredients
- 400 g plain flour
- 200 g caster sugar
- 200 g unsalted butter - softened
- 1 egg - lightly beaten
- 50 g freeze dried raspberries
Decorating ingredients
- 100 g white chocolate
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Instructions
Baking Instructions:
Step 1
Pre-heat the oven to 180°C/350°F/ gas mark 4.
Step 2
Lightly grease a baking sheet.
Step 3
Place the plain flour and caster sugar into a large bowl.
Step 4
With your fingertips, rub the butter into the flour and sugar until it resembles fine breadcrumbs.
Step 5
Stir in the freeze dried raspberries.
Step 6
Add the egg and mix together until a ball of dough is formed.
Step 7
Wrap in cling film and leave in the fridge to rest for half an hour.
Step 8
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.
Step 9
Place in the fridge for 10 minutes to rest again before baking in the pre-heated oven.
Step 10
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.
Decorating Instructions:
Step 11
Melt the white chocolate over a bowl of boiling water.
Step 12
Make a small paper bag with the baking paper and fill with the melted white chocolate
Step 13
Drizzle across the top of the cooled biscuits.
