This article was written for Annabel & Grace, which is now part of Rest Less.
When I saw this Blackberry Shortbread dessert I knew I had to make it. Despite the fact that I have put on four pounds recently and can barely fit into a blouse without looking like a Michelin (wo)man. That’s how dreamily good this recipe is. That, and because my lovely neighbour Janet had been out on a walk and kindly foraged some plump juicy blackberries for me.
I must admit my heart sinks a little when I spot blackberries ripening on the bushes – I always equate them with the beginning of Autumn and it’s only early August! Must be all the strange weather we’ve been enduring.
Anyhow, after you’ve picked the blackberries, wash the juice (and blood off your hands where you have been pricked by the thorns and stung by the insects!) I put the fruit in a large bowl and fill with cold water – this allows all the little bits to float to the top where you can skim them off. After draining the blackberries and putting them on a paper towel to dry a little, they are ready to be used or put into freezer bags for future blackberry and apple crumbles and the like.
Before I type out the recipe, would you like to know a few facts about blackberries?
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- They are either free or very expensive to buy in the supermarket!
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- They are at their plumpy best for the next few weeks
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- Freshly picked? Eat within two days.
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- They freeze really well and keep for months. Use from frozen for smoothies and compotes.
8
servingsIngredients
For the cake:
300g self-raising flour, preferably organic
1 tsp baking powder
140g butter, chilled and cut into small pieces
100g golden caster sugar
75ml buttermilk
1 egg, beaten
For the filling:
500g blackberries
3 tbsp golden caster sugar
275g pot clotted cream
icing sugar, to serve
Directions
- Heat the oven to 190C/fan 170C/gas 5. Tip the flour into a mixing bowl with baking powder and a pinch of salt. Add the butter, rub everything together with your fingers to make a reasonably fine crumbed mixture, then stir in the sugar.
- Make a well in the middle of the flour mixture, then tip in the buttermilk and egg. Gently work the mixture together until it forms a soft, sticky, dough.
- On a lightly floured surface, knead the mixture a couple of times and mould it into an 18cm round. Put the dough on a lightly greased baking sheet. Bake for 30-35 mins until golden and risen and a skewer comes out clean when inserted into the middle. Leave to cool.
- For the filling, lightly mash the blackberries with the sugar. Split the shortcake in two and spread the bottom half with the clotted cream. Spoon the mashed berries over the cream, then top with the shortcake. Dust with icing sugar and serve in slices.
For more indulgent sweet treats check out our dessert recipes here