Description
Buttery and crumbly shortbread wedges filled with juicy blackberries, offering a perfect balance of rich sweetness and fresh tart flavor in an elegant, easy-to-share dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 cup fresh blackberries
- Optional: powdered sugar for dusting
- Optional: lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch baking pan.
- Cream the butter and sugar together until smooth.
- Mix in the vanilla extract.
- Add the flour and salt, mixing until a soft dough forms.
- Gently fold in the blackberries, being careful not to crush them too much.
- Press the dough evenly into the prepared pan and smooth the surface.
- Lightly score the dough into wedge shapes.
- Bake for 25–30 minutes until the edges are lightly golden.
- Allow to cool slightly, then cut along the scored lines into wedges.
Notes
- Do not overmix the dough to maintain a tender texture.
- Use frozen blackberries without thawing to avoid excess moisture.
- Add lemon zest for a brighter flavor.
- Dust with powdered sugar after cooling for an elegant finish.
- Warm slightly before serving for a softer texture if desired.
Nutrition
- Serving Size: 1 wedge
- Calories: 220
- Sugar: 10g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
