Chocolate Shortbread and Raspberry Napoleons
Chocolate Shortbread and Raspberry Napoleons
Try this quick and easy chocolate shortbread and raspberry napoleon recipe from Bake with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 35 minutes
  • Cooking Time 25 minutes
  • Yield 6 servings
  • Chocolate Shortbread:
  • ½ cup unsalted Butter at room temperature
  • ¼ cup granulated Sugar
  • ¼ cup Icing sugar, sifted
  • ¾ cup All-purpose Flour
  • 2 tablespoons Cocoa powder (regular or Dutch process is OK)
  • ¼ teaspoon Salt
  • Dessert Assembly:
  • ⅔ cup Whipping cream
  • 2 tablespoons Sugar
  • 2 teaspoons Instant skim milk powder (optional)
  • ½ teaspoon Vanilla extract
  • 1½-2 cups fresh Raspberries
  • Icing sugar, for dusting
  1. For the shortbread, beat the butter with the granulated and icing sugars until light and fluffy, about 3 minutes
  2. It’s an important step to beat the butter and sugar well together when making shortbread – this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away
  3. In a separate bowl, sift the flour, cocoa powder and salt
  4. Add this to the butter mixture and stir until evenly blended
  5. Shape the dough into a disc, wrap in plastic and chill until firm, about an hour
  6. Preheat the oven to 325 °F and line a baking tray with parchment paper
  7. Unwrap the dough and knead a little just to soften, making it easier to roll
  8. Roll the dough out on a lightly floured work surface until it is just over 1/8 inch thick
  9. Cut out cookies using a 2 1⁄2 inch fluted cutter and place carefully on the baking tray, re-rolling the dough if needed
  10. Bake the cookies for 13-15 minutes until they lift easily when lifted with a spatula. Cool the cookies on the tray before removing
  11. To assemble the desserts, whip the cream until it holds a soft peak, then whisk in the sugar, skim milk powder (optional, if you wish to whip the cream ahead of time – it will keep the cream stable for a full day) and vanilla. Spoon the cream into a piping bag fitted with a large star tip
  12. To build the desserts, place a cookie on a plate and pipe a bit of cream in the centre
  13. Arrange 3 to 4 raspberries around the cream (the cream will hold them in place) and top with a second cookie
  14. Pipe cream onto the centre of this cookie and arrange 3 to 4 more raspberries around.
  15. Top with a final cookie and dust with icing sugar. Repeat with the remaining cookies
  16. The desserts can be assembled up to 4 hours in advance of serving and stored chilled
  17. The cookies themselves will keep up to a week in an airtight container

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