Homemade Christmas Gifting Day Twelve – Raspberry and white chocolate shortbread recipe

It’s the final day of our Twelve days of Christmas homemade gift inspiration! We have decided to finish with a classic Raspberry and White Chocolate Shortbread recipe. Not only is this the perfect gift but you could keep some to one side to munch on during Christmas afternoon.

Makes about 16 shortbreads.

For the shortbread

150g unsalted butter

75g caster sugar

150g rice flour 75g gluten-free ground rice

1 tbsp icing sugar

10g freeze-dried raspberries

To decorate

about 50g organic white chocolate, broken into pieces

5g freeze-dried raspberries

Method

1. Preheat the oven to 185ºC/165ºC fan/gas 4 and line a 22cm (81 /2in) square tin with baking parchment.

2. In a large mixing bowl, cream the butter with the sugar and then add the rice flour, ground rice, icing sugar and freeze-dried raspberries and mix well. Spoon the mixture into the lined tin and press it down to compact it and make it level.

3. Bake for about 25 minutes until pale golden. During cooking, the shortbread will puff up like a cake and look disastrous. Even when it comes out of the oven it will still be too soft, but leave it to cool in the tin and it will eventually firm up enough for you to cut it into fingers.

4. When the shortbread is cold, melt the chocolate in a heatproof bowl in the microwave (or over a pan of simmering water).

5. Drizzle the melted chocolate over the shortbread fingers and sprinkle with more freeze-dried raspberries. Store in an airtight tin for up to 4 days

You can’t go wrong with this elegant treat and we’re sure anyone who receives it will be thrilled. That’s if you don’t eat it beforehand . . .