White Chocolate raspberry caramel Shortbread!

Inviting and tantalizing dessert

Share with your friends and they will come back for more

In the previous post, I shared with you my slightly personal version of caramel caramel chocolate shortbread  also known as Millionaire´s shortbread, I had added some few changes to make the squares a bit wintery and not too sweet.

However, little changes don't always cut it for me, I decided to modify the recipe even further and create a different flavor sensation. The previous recipe calls for the use of dark chocolate, but why not use white chocolate?  As you probably know white chocolate is primarily made from cocoa butter extracted during the process of chocolate making. White chocolate is not to everyone's taste, but I love everything related to chocolate and I decided to give white chocolate a try with caramel shortbread.

Some fruits go better with chocolate than others, a prime example would be berries. Berries offer a perfect flavor combination with chocolate especially with white chocolate as the tartness of berries offset and balance the sweetness of the chocolate.  

I wanted to create a cookie sandwich with a whitish bottom layer, a rose-purple heat and a creamy white top. The first time I tried to do it, I used brown sugar to make the caramel and when I added the raspberry, the resulting caramel was brownish and too sweet. I adjusted the process until I got the result I wanted.

Enough talking now and let´s start with the recipe making.

For the dough you need:

• 67 g Butter
• 85 g flour
• 10 g vanilla sugar
• 15 g powdered sugar.

As I said in the previous post, there are several ways to make the dough, but I find that the easiest is using a food processor. First mix sugar and butter for few seconds, then add the flour, which I added it in 2 batches. When you take it out of the processor just make sure everything is well blended. Press the dough on a prepared tray (covered with parchment paper), make sure it´s well leveled then put in the freezer for half an hour.

Prick it and bake it for about 20 min (it depends on the oven so check from time to time). 

When it´s lightly brown on the edges then it´s ready. Set it aside to cool.

Easy to make and packs a wonderful taste

What you need for the caramel:

• 35 g butter
• 20 g vanilla sugar
• 5 g light brown sugar
• 20 ml of condensed milk
• 15 ml cream
• 35 g seedless raspberry purée

Raspberry caramel, perfect color and flavor

On a low heat, melt the sugar and butter in a heavy bottom sauce pan, when well melted add the milk and the cream, stir carefully or just swirl the pan, when it gets thick, start adding the raspberry purée. Add slowly until you get the desired color, and let it get thick again, it should be pourable but not runny.

Pour the caramel over the cooled dough, leave it until it gets to room temperature then put it in the fridge to set. 

Fruity, buttery and chocolaty, a perfect combination

Meanwhile prepare the chocolate layer. Melt 150 g of chopped white chocolate or buttons, on a double boiler, and pour it over the caramel.

Leave the chocolate layer cool down, but cut it before it is totally set, or just score it. 

When chocolate is set, cut the squares with a serrated knife, and there you have it, a refreshing, crumbly and sweet treat.

Enjoy these cookies with your daily cup of coffee