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at home’s guest chef Dawn Orrells: white chocolate and raspberry shortbread bites

shortbread1Spring has finally arrived and it has started off really well with glorious sunshine, which aided in attaining one of my most favourite olfactory sensations – the smell of freshly cut grass and air dried laundry… mmm! The rest of them, of course, usually emulate from the kitchen!

Having said that, I have woken to rain and grey skies, so this week’s white chocolate and raspberry shortbread bites would be a delightful compliment to cwtching (welsh slang term for cuddle!) on the sofa with a mug of coffee! Book or film optional or just the serenity of a quiet house… after 8.40am naturally!

This week, I have been looking through the Marco Made Easy recipe book as on Friday I will be cooking for six (Ian and I have decided to step up our relationship a notch and entertain together!). I think I’m going to try pork with the Marco Polo glaze and lavender rice pudding for dessert. I still haven’t tried Rubis chocolate wine so maybe a glass or two of that could be on the cards!

I haven’t eaten out for a little while, but today, dodging showers and muddy puddles, I am taking Ian to a really lovely golf club called Machynys, based in Llanelli and about 20 minutes away from me. Having just checked the website, I think I am already decided on my lunch having just eaten my breakfast!

I’m off to do the shopping for Friday! Until next time…

White chocolate and raspberry shortbread bites

Layer one

  • 250g digestive biscuits (crushed)
  • 150g butter
  • 2 tbsp golden syrup
  1. Melt the butter and golden syrup in a pan and add the crushed biscuit, place in a lined baking tray, press down firmly and put in fridge.

Layer two

  • 1 can of condensed milk
  • 2oz light brown sugar
  • 2oz butter
  1. Melt all of the ingredients together and boil until thickened. This usually takes about five minutes – make sure you keep stirring!
  2. Pour on top of cooled biscuit base and put  in the fridge to cool off.

Layer three

  • 300g white chocolate
  • 100g raspberries
  1. Melt the chocolate in a bowl over a pan of boiling water.
  2. Once melted, add the raspberries and pour over cooled toffee mixture and put back into the fridge.
  3. When it has cooled, take out of the fridge an hour before dividing into slices.

Dawn’s top tip: Instead of raspberries, try using blueberries or strawberries.

Other recipes from Dawn
Chocolate and raspberry torte
Smoked haddock fishcakes
Homemade scones
Butternut squash and bacon risotto
Chocolate and lime cream pie
Pork with fig and chilli stuffing
Carribbean Christmas cake
Turkey, bacon and brie quesadillas
Christmas cheesecake
Pork with pear cider and sage butter
Low fat fruity mousse
Salmon and pea pasta with cream cheese and mustard sauce
Bakewell flapjacks
Welsh cakes infused with vanilla tea
Bacon and cheese linseed gluten-free muffins

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