Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
12
- 2 cup self-raising flour
- thickened cream (to serve)
- 80grams cold butter, chopped
- 3/4 cup raspberries (plus extra raspberries to serve)
- 100grams white chocolate, chopped
- 1teaspoons vanilla bean paste
- 3/4 cup buttermilk (plus extra for brushing)
- 1 1/2tablespoons caster sugar
Method
Step 1 of 4
Preheat oven to 210°C. Line a baking tray with baking paper.
Step 2 of 4
Combine flour, sugar and a pinch of salt in a bowl. Using fingertips, rub in butter until mixture resembles fine breadcrumbs (see tip). Add chocolate and mix gently to combine.
Step 3 of 4
Make a well in the centre, pour in combined buttermilk and vanilla and mix with a butter knife until mixture comes together. Turn onto a lightly floured surface and roll out gently into a rectangle 1.5 cm thick. Cut in half and dot raspberries over one half. Top with remaining half and press lightly to join. Using a 7cm round cutter, cut out rounds and transfer to prepared tray. Brush tops with a little extra buttermilk.
Step 4 of 4
Bake for 15-18 minutes or until golden and cooked through. Serve warm with thick cream or butter and extra raspberries.
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