Chocolate Dipped Raspberry Shortbread

INGREDIENTS:

• 150g plain flour
• 100g unsalted butter, at room temperature
• 50g caster sugar
• 50g milk chocolate
• 50g white chocolate
• Freeze dried raspberries

METHOD:

1.  Line a large baking tray with greaseproof paper.
2.  Beat the butter and sugar together until light and smooth. Add the flour and use your hands to bring the mixture together into a dough.
3. Lightly dust a worktop and rolling pin with a little flour. Tip the dough onto the worktop and roll it out until it’s roughly 0.5cm thick.
4. Use a 6cm round cookie cutter to stamp out the biscuits and place them on the baking tray. You’ll need to bring the dough together and roll it out again to get 10-12 biscuits.
5. Sprinkle the biscuits with a little caster sugar and place in the fridge for 30 minutes to chill.
6. Meanwhile preheat the oven to 180°C / 160°C fan / 350°F.
7. Bake the biscuits for 10-12 minutes until pale golden brown. Leave to cool.
8. Melt the two chocolates in separate bowls in the microwave for 30-40 seconds until smooth.
9. Dip half of the biscuits in milk chocolate and the other half in white chocolate, placing them back on the baking tray. Sprinkle the freeze dried raspberries on top and place in the fridge for10 minutes to help the chocolate set.
10. When you’re ready to serve the biscuits, arrange them on a pretty plate and enjoy with a lovely cup of tea!