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Lucy Ackroyd

Berry and Chocolate Shortbread Crumble Slice

Updated: Jul 19, 2023

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

  1. Preheat the oven to 180oC/160oC (fan). Line a 22cm square tin with baking paper.

  2. Cream together the butter, sugar and lemon zest. Add the flour.

  3. Press 3/4 mixture into the base of a dish. Sprinkle over the berries.

  4. Crumble the shortbread mixture over the berries, pressing down slightly.

  5. Scatter with the chocolate chunks.

  6. 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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