Blackberry & Hazelnut Shortbread Bars

Blackberry & Hazelnut Shortbread Bars

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!




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

1/2 tbsp icing sugar

8 inch (20.5cm) deep, loose-bottomed square tin, greased & lined



  1. Preheat the oven to 200C/180C fan/gas 6.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the King George Blackberry Preserve over the cooled base and scatter over the fresh blackberries.
  6. In a bowl, combine the final third of shortbread dough with the oats and hazelnuts then crumble in large clumps over the blackberries.
  7. Place back in the oven and bake for a further 25 - 30 minutes until the topping is golden.
  8. Remove from the oven, place on a wire rack (keeping it in the tin) and allow to fully cool.
  9. 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.

- 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.




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?

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