@homewithrosiee: summer gives us so many berries, so why not make crumble bars out of them? these blackberry and strawberry shortbread crumble bars are a great way to use up leftover berries from your fridge or garden🫐🍓 Shortbread Base 250g unsalted butter, softened 140g caster sugar 340g plain flour Shortbread Crumble 125g Unsalted Butter, softened 70g Caster Sugar 170g plain flour Blackberry & Strawberry compote/jam * 200g berries (preferably 50/50 ratio) * x3 Tbsp caster sugar * Juice of 1 lemon Method 1. In a large mixing bowl, mix together the softened butter and sugar until combined, then add the flour. 2. Rub the mixture together with your hands until fully combined and it forms a dough-like texture. 3. Add the shortbread to an 8 × 8 inch lined baking tray. To ensure it is even, press down with the bottom of a mug or cup. Prick with a fork when even. 4. Bake in a preheated oven at 170°C fan for 15–20 minutes, until golden brown on top. 5. Leave to cool. 6. Make the jam by adding all the jam ingredients to a pan and cooking on low for around 20 minutes. Once the mixture begins to thicken and there are fewer lumps, the jam is ready. 7. Put a seive on top of a bowl and crush the jam through the seive using a spoon to form a silkier compote which has no seeds in. 8. Add the jam compote on top of the cooled shortbread. 9. Make your crumble the same way the shortbread is made and crumble over the top. 10. Bake at 170°C for another 30 minutes until the crumble forms golden brown tips. 11. Cool before serving or taking out of the tray. #shortbread #Recipe #Summer #desert

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Monday 10 August 2026 19:01:06 GMT