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Johnson Estate Winery

Chocolate Raspberry Shortbread

Chocolate Raspberry Shortbread
Recipe Date:
July 13, 2017
Cook Time:
Imperial (US)
Serve with Johnson Estate Port or other red wine.
  • 3/4 cup butter
  • 1/2 cup sugar
  • 1 1/2 cups flour
  • 2 tbsps ground flaxseeds (optional)
  • 1 1/2 cups raspberry or strawberry jam (not the squeezable type)
  • 2 tbsps Johnson Estate Seyval Blanc
  • 3/4 cup dark chocolate chips
  • 2 tsps butter

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. Bake 30 minutes, or until golden, at 350ºF.

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.

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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