• 200g softened butter
• 1 c caster sugar
• 1 egg
• 1 tsp vanilla essence
• 2 c sifted flour
• 2 tsp baking powder
• 2 c frozen raspberries
• 1/2 c chopped white chocolate

Preheat the oven to 180C.  Line a 22cm tin with baking paper. Cream the butter and sugar with an electric beater until light and fluffy, then add the egg and vanilla and beat well.  Fold in the flour and baking powder and mix well.  Press two-thirds of the mixture into the base of the pan.  Scatter the raspberries and chocolate over the base.  Sprinkle the remaining shortcake mixture over the top and gently press down.

Bake 35-40 mins until lightly golden.  Dust with icing sugar when cool and serve with cream, icecream or yoghurt.  Serves 6-8.