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Petit Beurre - Fruit & White Chocolate Shortbread

The juicy sultanas and creamy white chocolate make this French biscuit one which you'll definitely be baking again!

Preparation Time: 20 mins plus 1 hour chilling time
Cooking Time: 12 mins

Ingredients

  • 250g plain flour
  • 120g softened butter
  • 70g caster sugar
  • 1 egg, beaten
  • 100g currants or sultanas
  • 250g + 50g of milk chocolate

To Make The Biscuit

Step 1

Cream together the butter and sugar in a mixing bowl.

Step 2

Mix in the egg followed by the flour. When the mixture becomes thick, add in the currants and mix together to form your biscuit dough.

Step 3

Make a ball out of the dough, wrap it in cling film and leave at room temperature for at least an hour. To bake, preheat the oven to 180°C/ 350°F/ gas mark 6 and roll out the dough to 3mm thickness on a lightly dusted surface.

Step 4

Cut out the biscuits using the cutter stamp and place them onto a greased baking tray. Place in the middle shelf of the oven and bake for approximately 12 minutes or until golden brown.

Step 5

Transfer the biscuits onto a cooling rack to cool.


To Make The Chocolate Topping

Step 1

Melt and temper 250g of the chocolate in a bain-marie.

Step 2

Stir the chocolate until nearly melted and then remove the bowl from the heat, add the remaining chocolate and carry on stirring until completely melted.

Step 3

Using a teaspoon, fill the moulds with chocolate until they are full. Allow to cool at room temperature for 10 minutes and then place in a fridge until hardened.

Step 4

Once hard, gently remove the chocolate from the mould and trim with a knife. Repeat the process until you have enough chocolate toppings for the number of biscuits required.

Step 5

To attach the chocolate to the biscuit, spread a thin layer of chocolate on the top of the cookie and press the chocolate tablet on top.