Chocolate and raspberry shortcake tray bake

This tray bake is a little bit like a combination of shortbread, chocolate and raspberries. It has a lovely crunchiness and is delicious either hot or cold.

100g Sugar

100g light brown sugar

200g salted butter

1 eggs

1 tsp vanilla extract

1/4 tsp almond extract

175g flour (I used a mix of wholemeal and white plain flour 100/75)

2 tsp baking powder

150g of fresh raspberries (you can use frozen but as they weigh more you will need a higher weight).

75-100g chocolate chips/chunks.


Preheat oven to 180 C

First, cream together the butter and sugar til light and creamy (an electric mixer is useful here).

Next, add the egg, vanilla and almond and beat together.

After that, fold in the flower and baking powder.

Finally, grease a small tray bake tin. Mine is about 15cm x 20cm. Spread 1/2 the mix into the tin. 
After that, lay the raspberries on top then sprinkle the chocolate chops evenly on top.

Last of all place blobs of the rest of the mixture and spread out with your hands. It’s not necessary to cover everything up a few gaps are good.

Bake for 30-35 mins until golden brown. 

For extra crunch, sprinkle a little sugar on as soon as you remove from the oven.

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