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Tuesday, 3 September 2013

Blackberry Shorties

    With this season's blackberries growing big and juicy.
 I created these moreish shortbreads. Great to make with little ones. The fun bit is folding the blackberries in the middle and giving them a good squish!

We have been blackberry picking more times this Autumn than any previous Autumn and it's only the 3rd September. I have a lot of blackberries in the house and making jam seems like a lot of work. 

   This recipe is great for kids as they are not too sweet, they can also be frozen or stored for up to a week in an air tight tin.

Let's Create!

You will need -

85 grams unsalted butter
2cm vanilla pod
1 large egg
200 grams self raising flour
1/2 teaspoon of baking powder
100 grams caster sugar
200 grams blackberries

Makes 20 shorties.

Turn the oven onto 180C or similar and let's begin!

Method -

1. Cream the butter and sugar together until light and fluffy.

2. Beat in the egg.

3. Cut open the vanilla pod and with a sharp knife scrap out the seeds. Add the butter mixture.

4. Sift the flour and self raising flour together and fold into the mixture.

5. Now this is the fun part, flour your surface and roll out the mixture until about 2cm thick. Spread the fruit on half of the dough and then fold the other half it. Roll with the rolling pin to squash the fruit into the dough

6. Cut out your shorties with a small cutter to be about 3cm high. They will rise.

7. Cover two baking sheets with baking parchment and add 10 to each tray.

8. Bake for 15 minutes or until golden brown.

Leave to cool as the fruit can be hot, hot,hot! Dust with icing sugar and enjoy.

Love to hear any other Autumn recipes for blackberries as I want to write more about these lovely seasonal fruits...before my little one eats them all.

Happy picking,





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