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Christmas Raspberry Shortbread with White Chocolate Drizzle
10 November 2025
2545
total time
24
servings
150 kcal
calories
Introduction
Celebrate the holidays with a classic shortbread that combines buttery crumb texture, bright raspberry jam pockets, and a festive white chocolate drizzle. This Christmas Raspberry Shortbread with White Chocolate Drizzle is designed to be easy, reliable, and show-stopping. It pairs the simple ingredients of European-style butter, fine sugar, and plain flour with a ribbon of tart raspberry jam and a glossy white chocolate finish. The recipe scales well for gifting, cookie swaps, and holiday plates, producing an attractive striped bake that slices neatly. With tips for temperature control, jam placement, and precise slicing, even home bakers with modest experience will enjoy professional results. The balance of sweet white chocolate and tart raspberries keeps the shortbread from tasting cloying while the short, sandy texture dissolves on the tongue. This article provides a full ingredient list, equipment notes, step-by-step baking instructions, troubleshooting advice for common mistakes, plus creative serving and flavor variations. Whether you need a centerpiece cookie for a festive tray or a homemade edible gift, these shortbread bars are sturdy, transportable, and easy to wrap. Read on for detailed guidance on ingredient substitutions, make-ahead strategies, and attractive finishing techniques that will elevate holiday baking with minimal fuss and cheerful memories.
Gathering Ingredients
Gather the highest quality ingredients for the best shortbread: unsalted butter, fine caster sugar, plain (all-purpose) flour, a pinch of fine sea salt, and a jar of good raspberry jam. Choose European-style butter with higher fat content for a richer mouthfeel; if all you have is salted butter, reduce added salt accordingly. Use superfine or caster sugar to help the dough bind and to keep the texture delicate. For flour, sifted plain flour creates a light shortbread crumb; avoid high-protein flours that can make the texture chewy. Fresh or frozen raspberries are optional, but a premium seedless raspberry jam or seedless preserves gives a clean bright flavor and a smooth ribbon in the slice. For the white chocolate drizzle choose couverture or high-quality compound chocolate to ensure a glossy, stable finish; if using lower quality white chocolate, tempering is recommended for snap and shine. You will also need an egg for an optional egg wash if you like a pale golden edge, although many shortbread recipes omit eggs for simplicity. Measure ingredients by weight (grams) for consistent results, especially when making multiple batches. Keep butter chilled until creaming to prevent greasy dough. This ingredient selection emphasizes taste, texture, and appearance.
Equipment & Prep
Prepare your workspace and equipment before starting for a smooth baking session. You will need a 9x13 inch (23x33 cm) rectangular baking pan or a similar square pan depending on batch size, parchment paper for easy release, a digital scale for precise measurements, and a sturdy spatula for spreading jam and levelling the dough. A stand mixer fitted with a paddle attachment or a hand mixer will speed creaming the butter and sugar, but you can combine ingredients by hand with a wooden spoon if needed. Sifters or fine-mesh sieves help aerate flour and avoid lumps. Use an offset spatula to smooth shortbread dough evenly, and a bench scraper to score slices before baking if you prefer. For melting white chocolate, use a heatproof bowl over a gently simmering bain-marie or short bursts in the microwave at low power, stirring frequently to prevent seizing. Have a cooling rack ready so the tray cools evenly after baking; cool the shortbread in the pan briefly then transfer to the rack if desired, or cool completely before slicing for cleaner edges. Organize measuring spoons, clean towels, and a toothpick or skewer for testing jam runniness. Prep in advance to keep the process calm. Note: keeping tools assembled before you start reduces mistakes and helps maintain consistent timing.
Baking Step-by-Step
Start by bringing cold unsalted butter into the right state: slightly softened but still cool to the touch so it creams well without melting. Cream butter and caster sugar together until pale and fluffy, about three to five minutes in a stand mixer on medium speed. Scrape the bowl frequently to ensure even mixing. Fold in sifted plain flour and a pinch of fine salt using a spatula or low-speed mixer until a sandy, cohesive dough forms; avoid overworking which develops gluten and toughens the shortbread. Line your chosen pan with parchment and press two-thirds of the dough evenly into the base, creating a firm, level layer. Warm the raspberry jam slightly so it spreads without breaking the base; spoon and smooth the jam into an even layer over the base, leaving a small border. Crumble the remaining dough over the jam in even pieces to create a riffled top for visual contrast. Bake in a preheated oven at 160°C (325°F) for 25 to 35 minutes depending on pan depth and oven uniformity, rotating halfway if necessary. Look for a lightly golden edge while the center remains pale. Allow to cool before slicing to preserve clean layers and serve chilled. Timing and attention at each stage ensure consistent layers and an attractive final slice.
Baking Tips and Troubleshooting
Common shortbread issues are easy to prevent once you understand the causes. If dough is greasy or spreads too much in the oven, it likely started too warm or contained too much fat relative to flour; chill the dough 15 to 30 minutes before pressing into the pan. Dry, crumbly results usually mean insufficient fat or overbaking; check oven temperature with an oven thermometer and remove when edges are pale gold. If jam sinks into the base, warm it slightly and dab excess moisture with a paper towel or fold in a touch of cornflour when jam is very runny. For clean slices, cool fully before cutting; for the neatest edges, chill the baked slab until firm then score with a sharp knife warmed under hot water and dried between cuts. Prevent white chocolate seizing during melting by ensuring no moisture contacts the chocolate and stir constantly over low heat. To minimize jam sliding after slicing, allow the jam layer to set by chilling briefly after baking. Adjust bake time and temperature for dark or glass pans by reducing temperature by 10 to 15°C and checking earlier. Finally, keep notes on batch changes so you can repeat successes regularly noted. A little planning and these small adjustments will save time and reduce waste while improving presentation.
Seasonal Variations & Add-ins
Customize the shortbread to match holiday themes or personal preferences. For a winter twist, fold in grated orange zest into the dough to complement raspberry tartness and add a warm citrus aroma. Swap raspberry jam for cranberry-raspberry preserves for a festive, tangy filling studded with whole fruit for texture. For a nutty accent, press toasted chopped pistachios or slivered almonds onto the jam layer before baking; the green of pistachios also looks festive against white drizzle. Chocolate lovers can incorporate a thin layer of dark chocolate ganache between base and jam, cooling briefly before assembling the final crumble. Spice the dough lightly with ground ginger or cinnamon to evoke gingerbread notes without overpowering the classic shortbread profile. For an adult variation, stir one to two tablespoons of orange liqueur or framboise into the warm jam to deepen flavor, being mindful of added liquid. To make vegan shortbread, replace butter with a firm plant-based butter and use a vegan white chocolate for the drizzle; texture may be slightly different but still delicious. Serve smaller square bites for cocktail parties or slice into larger bars for gift packaging. These adaptations keep the structure intact while offering new seasonal flavors and presentation options.
Final Presentation and Serving Suggestions
Finish the bars with an elegant white chocolate drizzle to create a festive, polished look. Melt white chocolate gently and test thickness by drawing a line on parchment; if it flows too fast, add a teaspoon of vegetable oil or melted cocoa butter to stabilize sheen and viscosity. Use a fork or a disposable piping bag with a tiny corner snip to create thin, even drizzles across each cooled bar. For a bolder decoration, melt extra white chocolate, pipe stripes across the whole slab and then sprinkle freeze-dried raspberry powder or finely chopped pistachios while the chocolate is still soft to adhere. Leave some bars plain and others decorated for visual variety on a holiday platter. Dust a few with very fine icing sugar right before serving for a snow-dusted effect. When arranging on a serving board, alternating decorated and undecorated pieces creates contrast; add sprigs of fresh rosemary or holly (inedible decorative sprigs only) for a seasonal touch. For gifting, wrap stacks of two or three bars in parchment and tie with twine and a small cinnamon stick or dried orange slice for fragrance. Offer alongside tea, coffee, mulled wine, or a dessert wine; the shortbread pairs especially well.
Storage, Make-Ahead, Nutrition & SEO Closing
Make-ahead and storage strategies keep Christmas Raspberry Shortbread fresh for gifting and events. Cool the baked tray completely, then cut into bars or squares and layer pieces between parchment in an airtight tin or container. At room temperature, well-stored bars keep for up to five days; refrigeration extends freshness to two weeks but may slightly firm the texture and dull the drizzle shine. For longer storage, freeze individually wrapped bars in parchment and a sealed freezer bag for up to three months; thaw at room temperature before serving. To re-crisp slightly after refrigeration, warm briefly at 120°C (250°F) for three to five minutes but watch closely to avoid melting the white chocolate. Nutritionally, these bars are rich in butter and sugar, so enjoy in moderation and consider offering small portions for sharing. For calorie-conscious adaptations, reduce sugar modestly, use half the white chocolate drizzle, or choose a lighter jam, keeping in mind changes to texture. When presenting this recipe online, include clear photos, a printable ingredient list with weights, and timing notes for prep, bake, and cooling phases to improve user experience and search visibility. Pair keywords like "holiday shortbread recipe", "raspberry shortbread", and "white chocolate drizzle" with targeted meta.
Christmas Raspberry Shortbread with White Chocolate Drizzle
Easy Christmas raspberry shortbread bars with a buttery base, tart jam ribbon and white chocolate drizzle. Perfect for gifting, cookie exchanges, and festive pl
total time
2545
servings
24
calories
150 kcal
ingredients
- 🧈 1 cup unsalted butter, softened
- ❄️ 2/3 cup powdered sugar
- 🍦 1 tsp vanilla extract
- 🌾 2 cups all-purpose flour
- 🧂 1/4 tsp salt
- 🍓 1/2 cup raspberry jam
- 🍫 1/2 cup white chocolate chips, melted
instructions
- 1️⃣ Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2️⃣ In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
- 3️⃣ Stir in the vanilla extract until well combined.
- 4️⃣ Gradually add the all-purpose flour and salt, mixing gently until a soft dough forms.
- 5️⃣ Roll the dough into 1-inch diameter balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- 6️⃣ Using your thumb or the back of a spoon, press down in the center of each dough ball to create a small well.
- 7️⃣ Carefully spoon a small amount of raspberry jam into the well of each cookie, avoiding overfilling.
- 8️⃣ Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn lightly golden.
- 9️⃣ Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 🔟 Once cooled, drizzle the melted white chocolate evenly over the tops of the cookies using a spoon or piping bag.
- 1️⃣1️⃣ Let the white chocolate set fully before serving or storing your cookies.
- ✨ Optional: For a festive touch, sprinkle crushed candy canes or holiday sprinkles over the white chocolate drizzle before it hardens.
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