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Johnson Estate Winery

Chocolate Raspberry Shortbread

Recipe Date:
July 13, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
Directions

Shortbread:

3⁄4 cup butter, softened
1⁄2 cup sugar
1 1⁄2 cup flour
2 tbsp. ground flaxseed (optional)


Beat butter and sugar until fluffy and light colored. Add flour and mix until the dough has absorbed all of the flour. Pat flat into a 9” x 9” pan (may be lined with parchment paper), using lightly floured fingertips. Lightly dock the dough with a fork. Back 30 minutes, or until golden, at 350 degrees.

Raspberry (or Strawberry) Layer:

1 1⁄2 cup jam (not the spreadable type)
1-2 tbsp. Johnson’s Seyval white wine


Put jam into a saucepan. Add 1 tbsp wine. If the jam is very stiff, add slightly more wine. Simmer until the mixture bubbles. The longer it is boiled, the stiffer the jam layer. If the jam is relatively thick, not much more than melting is required. Pour on top of cooled shortbread.

Chocolate Layer:
3⁄4 cup Dark “Special” chocolate chips & 2 tsp. butter


When jam and shortbread have cooled, melt chocolate and butter in a microwave, taking care not to overdo this. Microwave 30 seconds to start and smaller increments thereafter until melted, stir frequently. Quickly spread on top of jam. Once the chocolate has set, cut into bars. 

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