This slice is delicious warm as a dessert with a dollop of whipped cream or ice cream, or serve it at room temperature for afternoon tea.
We made it at rowing camp as dessert for 70 rowers (just multiply the recipe) and it was a hit. So much so that I came home with a new favourite recipe.
The original source seems to have come from Food magazine and then the Countdown website, I have made a couple of modifications to the original recipe in terms of proportions of ingredients (more flour and lots more chocolate) plus have added lemon zest.
Ingredients
- 200g (7 oz) butter, softened
- 1 cup (200g or 7oz) sugar
- 1 teaspoon finely grated lemon zest
- 1 egg
- 2 1/2 cups (300g or 10.5oz) flour
- 1 1/2 teaspoons baking powder
- 150g (5.29oz) white chocolate, chopped
- 2 1/2 cups frozen raspberries
- icing (confectioners) sugar to dust
Method
Preheat the oven to 180 C (350 F).
Line a 28 x 19cm (19 x 7.5 inches) slice pan with baking paper.
Mix the butter and sugar until light and fluffy. Mix in the lemon zest and egg, beat well.
Add the combined flour and baking powder and mix well.
Press 3/4 of the mixture into the slice pan.
Cover the base with the white chocolate and raspberries.
Sprinkle over the remaining base mixture.
Bake for 30-35 minutes until the crumble is golden.
Serve warm or at room temperature dusted with icing sugar.
This looks delicious, and I am keen to make it for a family lunch.
I would need to make it the day before. Do you think it would keep well and would you refrigerate it?
Thanks in advance!
Raspberry and white chocolate shortcake. Love this recipe, it is so popular with lots of my friends. I having a bit of trouble getting my shortcake to look more cake looking like Helen’s picture. Mine seems to be a bit dry. Am I overcooking? I stick to the recipe. Thanks in advance.
Hi Shona, I wonder if I piled mine into a slightly smaller pan to get a thicker base although I do make it to the recipe. It has been a favourite for a few years of rowing camps and bake sales. I think I got to try your version in Hokitika last month and it was very good! :)
What sugar did you use as i just used normal white sugar
This is a lovely recipe with the lemon zest just a bit of a zing in the shortcake. Made it a few times,so popular I’m just making one for a local morning tea at our local pharmacy that you know well Helen. Thank you.
Lovely recipe. Went down a treat with visitors and it does freeze well. Thank you Helen for sharing.
I have made this for ages and serve as dessert. It freezes and reheats extremely well. Denise
I made this for the guests at the Cancer Lodge in Hamilton where I volunteer and it disappeared super quick. It is a quick to make recipe that tastes superb. Love it.