Raspberry Roulade

Lesley Holdship - Home Economist, Food Stylist & Recipe Writer

gifts for friends!

Fri, Jan 20 2012
I love nothing more than taking something home-made as a gift when invited out to supper. Quite often, taking wine or a bottle is kind of redundant as the host will have most likely shopped for everything anyway!
So, our friend whom we visited tonight, really loves shortbread and brownies. And luckily for me, particularly the ones I make. So my son, Harley's choice was to take some shortbread. I bought butter and a bar of good chocolate to make it chocolate chunk and once Harley was ensconced with his best friend playing hotwheels, I set about in the kitchen. Finding no caster sugar I decided to use light muscovado sugar for the matter in hand, which turned out to be delicious! The texture and flavour was very different and the colour rich and golden. We liked it so here is the recipe! I use a tin that I don't need to grease, but you may need to if you are unsure of yours.



1 cold pack butter, diced
325g plain flour
125g light muscovado sugar
100g good chocolate, milk or dark

  1. Preheat the oven to 180°C/gas mark 4.get a swiss roll tin ready.
  2. place the butter, flour and sugar in to a large bowl and rub in using your fingertips until all of the butter has been rubbed in to the flour. This is not so easy as a scone or pastry, say as the ratio of butter to flour is high. 
  3. Once all of the lumps of butter has been rubbed in the mixture will start clumping together. Scatter in the chocolate at this stage and then mix it through the crumbly dough.
  4. Spread the dough evenly over the tin and then press it down hard with the heel of your hand, evenly as you can and making sure you go around the edges with your finger tips. 
  5. Bake for 20-25 minutes until golden then remove from the oven and sprinkle a little more sugar. Cut in to small pieces about 3cm square and leave to cool.
  6. Wrap in a clear bag and tie with some coloured raffia or ribbon. Pass on to your friends with pride!
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