less than 30 mins
10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
For the raspberry shortbread
- 100g/3½oz unsalted butter, softened
- 50g/1¾oz caster sugar (or soft light or dark brown sugar), plus 20g/¾oz for sprinkling
- 150g/5½oz plain flour
- ¼ tsp vanilla extract (or vanilla seeds from a pod or essence)
- 20g/¾oz freeze-dried raspberry powder, for sprinkling
For the chocolate martini
- 150g/5½oz dark, white or milk chocolate eggs, broken into small pieces
- 230ml/8fl oz double cream
- 50ml/2fl oz vodka
- 100ml/3½fl oz Irish cream or other cream-based alcohol
- 2 ice cubes
- freeze-dried raspberry powder, to decorate
To make the shortbread, preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper.
Cream the butter and sugar together in a bowl. Add the flour and mix to combine. Add the vanilla extract and bring the mixture together with your hands. Roll out or pat the mixture flat using your hands until it is a 1cm/½in thick dough. Place on the baking tray and cook for 15 minutes.
Mix together the caster sugar and raspberry powder for sprinkling in a small bowl. Remove the shortbread from the oven and sprinkle with the sugar and raspberry mixture whilst still warm.
To make the chocolate martini, place the chocolate and cream in a saucepan over a low heat and cook, stirring constantly, until the chocolate has completely melted. Leave to cool slightly.
Shake the chocolate mixture with the vodka, Irish cream and ice cubes in a cocktail shaker. Strain into a martini glass and decorate with the raspberry powder. Serve the cocktails with the biscuits on the side.