Raspberry and White Chocolate Shortcake

Ingredients
- 200 g butter, softened
- 1 cup caster sugar
- 1 egg
- 1 tsp vanilla essence
- 2 cups flour, sifted
- 2 tsp baking powder
- 1/2 cup white chocolate, chopped
- 2 cups raspberries
- vanilla ice cream, to serve (optional)
Method
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1. Preheat the oven to 180°C (160°C fan-forced). Line a 22cm square cake pan with baking paper.
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2. Cream the butter and sugar with an electric beater until light and fluffy.
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3. Add in the egg and vanilla and beat well.
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4. Fold in the flour and baking powder until well combined.
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5. Press two-thirds of the shortcake mixture into the base of the baking pan.
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6. Add the raspberries and chocolate over the base.
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7. Sprinkle the remaining shortcake mixture on top and press down gently.
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8. Bake for 35-40 minutes, until lightly golden brown. Allow to cool in the pan.
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9. Serve with ice cream on the side (optional).