Name: White choc-chip and jam shortbread recipe
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 1
Ingredients: 185g butter, softened; 135.00 gm firmly packed brown sugar; 1 egg; 312.50 ml plain flour; 75.00 gm self-raising flour; 1.25 gm mixed spice; 247.50 gm raspberry jam; 125.00 ml white chocolate chips

White choc-chip and jam shortbread recipe

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Prep Time:
25 minutes

Cook Time:
40 minutes

Total Time:
65 minutes

Irresistible sweet slice with white chocolate chip shortbread and sticky raspberry jam layer - perfect for all ages!

Ingredients:

185g butter, softened
135.00 gm firmly packed brown sugar
1 egg
312.50 ml plain flour
75.00 gm self-raising flour
1.25 gm mixed spice
247.50 gm raspberry jam
125.00 ml white chocolate chips

Instructions:

Preheat your oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan and line it with baking paper, leaving a 2cm overhang on all sides.
Combine butter and sugar in a bowl. Mix with a wooden spoon until smooth. Add the egg and mix well. Incorporate the flours and spice, stirring until fully combined. Set aside 1/3 of the mixture, shape it into a log, and freeze.
While the oven preheats to 200C/180C fan-forced, press the rest of the shortbread mixture over the prepared pan's base. Bake for 20 minutes, then let it cool for another 20 minutes.
Top the shortbread base with a layer of jam and generously sprinkle chocolate chips on top.
Take out the chilled shortbread mixture from the freezer. Sprinkle the grated shortbread mixture over the chocolate chip layer. Bake for 20 minutes or until golden. Let it cool completely in the pan, then cut into pieces and serve.

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