Recipe Steps
- Cream the base: 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 bowl
- Add dry ingredients: Sift in the flour and add the salt. Mix on low speed until just combined. The dough will look slightly ragged but should start to clump together and clean the sides of the bowl. Bring together gently with your hands into a soft disc. Do not knead.
- Roll and cut: On a lightly floured surface, roll to ½ cm thick. If the dough feels too soft, chill for 10–15 minutes before rolling. Cut into rounds (or your preferred shape) and place on a parchment-lined tray. Re-roll scraps gently once or twice only — avoid overworking.
- Chill: Refrigerate the cut cookies for at least 30 minutes until firm. This step is essential for clean edges and no spread.
- Bake: Preheat oven to 170°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.
- Decorate: Melt the dark chocolate over a bain marie ( saucepan with about 2/3cm of gently boiling water in the bottom with a heat proof bowl sitting on top. Dip 1/3 -1/2 the shortbread biscuit in the chocolate and then sprinkle with crushed freeze dried raspberries.
- Allow to cool fully and store in an airtight container for 1 week.
