These shortbread bars are absolutely incredible! The combination of sweetness from the blackberries, nuttiness from the hazelnuts and saltiness from the shortbread is a match made in heaven. I have to admit I ate rather a few on our recipe development day. We added fresh blackberries as well as the blackberry preserve to add some fresh-fruity moistness. If you can't get hold of them the bars will still be delicious, the fresh blackberries just take it to the next level!
MAKES 12
DIFFICULTY: medium
INGREDIENTS
250g salted butter, fridge-cold
175g caster sugar
320g plain flour
1 tsp vanilla bean paste
50g oats
50g hazelnuts, roughly chopped
225g King George Blackberry Preserve
150g fresh blackberries
TO FINISH
1/2 tbsp icing sugar
YOU WILL NEED
8 inch (20.5cm) deep, loose-bottomed square tin, greased & lined
METHOD
- Preheat the oven to 200C/180C fan/gas 6.
- Dice the cold butter into a food processor and add the sugar and flour. Spoon in the vanilla paste, put on the lid and pulse just until the shortbread dough starts to come together.
- Tip two thirds of shortbread dough into the lined tin and using clean fingers or the back of a spoon, press firmly into the base. Smooth the shortbread with the back of a spoon and prick all over with a fork.
- Place the shortbread base in the oven to bake for 15 minutes or until golden brown and just turning crisp. Remove from the oven and allow to cool for 5 minutes.
- Spoon the King George Blackberry Preserve over the cooled base and scatter over the fresh blackberries.
- In a bowl, combine the final third of shortbread dough with the oats and hazelnuts then crumble in large clumps over the blackberries.
- Place back in the oven and bake for a further 25 - 30 minutes until the topping is golden.
- Remove from the oven, place on a wire rack (keeping it in the tin) and allow to fully cool.
- Once fully cooled, carefully remove from the tin and place on a chopping board. Cut into 12 bars and finish with a sprinkling of icing sugar.
COOK’S NOTES:
- For the best vanilla flavour, we always advise on using vanilla bean paste but if you don’t have this, it can easily be swapped for essence in the same quantity.
2 comments
So sorry- we missed it off the recipe – use an 8 inch (20.5cm) deep, loose-bottomed square tin, greased & lined.
What size if tin would you use for this?