Torte’s Signature Chocolate Raspberry Shortbread

Today, I’m baking these mouth-watering delights from the pages of Donut Disturb.

Fun fact, raspberries have been a featured ingredient in Torte’s kitchen throughout this series. Jules immerses herself into her first investigation thanks to broken jars of her handmade raspberry jam in Meet Your Baker, and raspberries have made almost as many appearances as suspects in the books. 

This could be because raspberries happen to be my favorite berry. That’s one thing Jules and I have in common. This recipe from Donut Disturb is so easy to bake it’s almost criminal! 

If raspberries aren’t in season where you live, you can top these shortbread bites with sliced strawberries, chopped nuts, or an extra chocolate drizzle. 

Ingredients:

For the shortbread:

1 cup butter

½ cup sugar

1 teaspoon vanilla

1 teaspoon vanilla bean paste 

2 cups flour

1 cup dark chocolate chunks

¼ cup butter 

Fresh raspberries

Whipped cream 

Directions:

Preheat oven to 325 degrees. Cream butter and sugar together in an electric mixer (or by hand) until light and fluffy. Then add in vanilla extract and vanilla bean paste. Slowly incorporate flour ½ cup at a time until a batter forms (it should be crumbly). Grease a baking pan with baking spray and press shortbread batter into the pan. Bake at 325 degrees for 10-12 minutes or until the shortbread is golden brown. Allow to cool completely. While the shortbread is cooling, combine butter and chocolate chunks in a saucepan and heat on medium (stirring constantly) until the chocolate is melted and shiny. Spread melted chocolate over the top and allow the chocolate to set. Once the chocolate has set cut the shortbread into small 2-inch circles and finish with a layer of whipped cream and fresh raspberries.

Happy baking!

~Ellie