Tangy, buttery and almondy.
This is a lovely summer bake, perfect with a cup of tea at 4 o'clock. It also goes quite soft after a couple of days which makes it a lovely dessert for after dinner. Berries, lemon and almond is such a delicious combo and can be adapted to whatever you have. If you don't have lemon, use orange. If you don't have marzipan, leave it out. Fresh or frozen berries - both work. I hope you love this as much as I do!
Berry and Chocolate Shortbread Crumble Slice
Ingredients
Makes 16 bars
225g butter, softened
100g granulated sugar
Zest of 1 lemon
300g plain flour
2 cups berries of your choice - strawberries, raspberries, blueberries - you name it
75g chocolate, broken into chunks
(notes, variations and substitutions found below the method)
Method
Preheat the oven to 180oC/160oC (fan). Line a 22cm square tin with baking paper.
Cream together the butter, sugar and lemon zest. Add the flour.
Press 3/4 mixture into the base of a dish. Sprinkle over the berries.
Crumble the shortbread mixture over the berries, pressing down slightly.
Scatter with the chocolate chunks.
Bake for 25-30 minutes. Place in the freezer for 1.5-2 hours or the fridge until completely cool. This makes slicing them so much easier.
Notes, variations and substitutions
Berries: use any berries you fancy.
Flour: gluten free flour works well here.
Butter: real butter is best but can be replaced with non-dairy alternatives.
Marzipan: you can add marzipan to the crumble if you fancy. Add 150g. Recipe found here
//Lemon, Berry and Marzipan Shortcake Crumble Slice//
Tangy, buttery and almondy. This is perfect with a cup of tea at 4 o'clock.
These flavours are such a delicious combo and can be adapted to whatever you have - orange zest, fresh or frozen berries - make this your own.
Recipe link in my bio
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