Chocolate Shortbread and Raspberry Napoleons

Napoleons made with chocolate shortbread, cream and raspberries

An indulgent and decadent treat, with raspberries studded in cream, all between pieces of chocolate shortbread.

Makes 6 completed desserts



Chocolate Shortbread

cup unsalted butter at room temperature
cup granulated sugar
cup icing sugar, sifted
cup all-purpose flour
tbsp cocoa powder (regular or Dutch process is OK)
tsp salt

Dessert Assembly

cup whipping cream
tbsp sugar
tsp instant skim milk powder (optional)
tsp vanilla extract
cups fresh raspberries
icing sugar, for dusting


Step 1

For the shortbread, beat the butter with the granulated and icing sugars until light and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread – this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away.

Step 2

In a separate bowl, sift the flour, cocoa powder and salt. Add this to the butter mixture and stir until evenly blended. Shape the dough into a disc, wrap in plastic and chill until firm, about an hour.

Step 3

Preheat the oven to 325 F and line a baking tray with parchment paper.

Step 4

Unwrap the dough and knead a little just to soften, making it easier to roll. Roll the dough out on a lightly floured work surface until it is just over 1/8-inch thick. Cut out cookies using a 2 ½ -inch fluted cutter and place carefully on the baking tray, re-rolling the dough if needed. Bake the cookies for 13-15 minutes until they lift easily when lifted with a spatula. Cool the cookies on the tray before removing.

Step 5

To assemble the desserts, whip the cream until it holds a soft peak, then whisk in the sugar, skim milk powder (optional, if you wish to whip the cream ahead of time – it will keep the cream stable for a full day) and vanilla. Spoon the cream into a piping bag fitted with a large star tip.

Step 6

To build the desserts, place a cookie on a plate and pipe a bit of cream in the centre. Arrange 3 to 4 raspberries around the cream (the cream will hold them in place) and top with a second cookie. Pipe cream onto the centre of this cookie and arrange 3 to 4 more raspberries around. Top with a final cookie and dust with icing sugar. Repeat with the remaining cookies.

Step 7

The desserts can be assembled up to 4 hours in advance of serving and stored chilled. The cookies themselves will keep up to a week in an airtight container.

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