Ingredients
200g butter, chopped
1 cup (220g) caster sugar
1 teaspoons vanilla extract
3 eggs, beaten with a few drops of water
½ cup (75g) plain flour
½ cup (75g) self-raising flour
300g white eating chocolate, chopped
150g frozen raspberries (Optional)
Method
Preheat oven to moderate (180°C/160°C fan-forced).
Grease a deep 19cm square cake pan, line base and two opposite sides with baking paper.
Melt butter and white chocolate in a medium heatproof bowl over a saucepan of simmering water
Stir in the sugar and vanilla, then the eggs, sifted flours, and raspberries.
Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm. Cool in pan.
Turn out; cut into squares
