Pam Moffat
Ingredients
20 slice(s)
- 200 grams sugar
- 200 grams Butter, Softened
- 1 egg
- 1 level teaspoon Vanilla Essence or Paste
- 2 heaped teaspoon baking pwd
- 420 grams plain fl
- 200 grams frozen raspberries
- 80 grams White chocolate drops
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6
45min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Preheat the oven to 180°C/170°C fan forced. Line a 24 cm square cake pan with baking paper.
Pulverise sugar in clean, dry TM bowl for 3 seconds speed 9.
Add butter and mix together for 15 seconds on speed 5, scrape down the sides of the bowl.
Add egg and vanilla and mix for another 15 seconds on speed 5.
Fold in flour and baking powder with the spatula and then mix on bread setting until well combined.
Press 2/3 of shortbread mixture into the base of the lined tin.
Sprinkle raspberries and chocolate over the base. Crumble the remaining shortbread mixture on top, pressing down gently.
Bake for 35 – 40 minutes until lightly golden.
Let cool for 10 minutes and cut into 16-20 portions.
Serve chilled with whipped cream.
Accessories you need
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Spatula TM5/TM6
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Tip
This can be made in a TM 31 as well and works just as well
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentSo easy and tasty. I made this with frozen...
So easy and tasty. I made this with frozen blueberries. Thank you.
This has been a go to for years now and is always...
This has been a go to for years now and is always complimented on. Thank you so much for this recipe
(I nearly double the berries and use whatever frozen berries I have).
I make this all the time. It tastes amazing and...
I make this all the time. It tastes amazing and everyone loves it.
Amazing Love it
Amazing. Love it
Easy and delicious! Currently enjoying with a cup...
Easy and delicious! Currently enjoying with a cup of tea. Made with mixed berries as that's what I had! Thanks
OMG yum!!!! This is so easy
OMG yum!!!! This is so easy and so delicious!! Thankyou!
I have made this 4 times now
I have made this 4 times now and it is amazing! So easy and really yummy. Have made with fresh and frozen raspberries and also made with GF flour and GF baking powder and it was beautiful. Thanks for a great recipe.
This was definitely easy.
This was definitely easy. Butter was a bit hard - being winter - so chopped into smallish pieces and cooked for 2 minutes at 37 deg at spoon speed and it was perfect. Base quite thick. Would add more chocolate and raspberries next time. Yum!
I have a vegan daughter and
I have a vegan daughter and there is an egg replacement, that you can buy in the health food aisle called "No egg" that I use in cakes quite successfully, haven't used it in this but give it a go.
Can I substitute egg with
Can I substitute egg with something? Daughter had egg allergy so wondering if it eill still work with some sort of egg replacement?
Oh my lord how can something
Oh my lord how can something sooo easy be so delicious. Thanks for sharing.
so easy and delicious!! Thank
so easy and delicious!! Thank you
AMAZING
AMAZING
Thanks for letting me know
Thanks for letting me know about the vanilla, you were correct and I have added it to the recipe.
Made this using Raspberry Jam
Made this using Raspberry Jam for the filling & tried to cover the top with the shortcake mixture and then ice it with pink icing (trying to make something like the ernest adam raspberry slice that my 3 y/o loves!) Turned out very nice. Only thing is the vanilla isn't listed on the ingredients, so wasn't sure how much to use, but put in 1 teaspoon. I'm looking forward to making it with the raspberries & white chocolate too next time
Blackberries would be great!
Blackberries would be great! Did you use a 24cm square tin? It is quite a large cake tin, and mine always turn out this thick in it.
I replaced raspberries with
I replaced raspberries with blackberries that I needed to use up and the end result was delicious. However, it did turn out quite thick (much thicker than shown in the picture) and took much longer to cook. Next time I will try it in a slice pan as another member suggested. Yum
.
I have made this a couple of
I have made this a couple of times now and it is always commented on and enjoyed by everyone. So easy and simple to make. I make it in a regular 18x28cm slice pan and it fits well.
Really good, cooked it for
Really good, cooked it for about 15 mins longer but I used a 20x20 pan
great recipe. 10yo made this.
great recipe. 10yo made this. Enjoyed by all
love this recipe! Goes well
love this recipe! Goes well with hot chocolate. Gr8 lunchbox snack too
Easy and so tasty. Yummo!
Easy and so tasty. Yummo!
Simple and delicious
Simple and delicious
[size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]
these were amazing, everyone
these were amazing, everyone loved them