Raspberry Crumble Shortbread

Following on from my previous baking post where I baked Very Berry Scones, here’s my next attempt at a recipe from the Great British Bake Off Everyday baking book which are proving quite popular!

gbbo_fool_proof_recipesMy next recipe challenge was Raspberry Crumble Shortbread (page 88)

Here are the ingredients:

For the shortbead:IMG_0327
220g unsalted butter, softened
30g icing sugar
80g caster sugar
30g cornflour
300g plain flour

325g good bought raspberry jam
50g flaked almonds
icing sugar for dusting

This is the first time I’ve made shortbread and all in all it turned out pretty well.

It isn’t a recipe that you can just chuck everything in all at once, there is a series of stages initially. Beat the butter, then add the icing sugar and mix, then add the caster sugar and mix, then the cornflour, then the flour and it now starts to mix to form a breadcrumby consistency like this:


It then gets emptied into the tin, pressed down and pricked with a fork, keeping some of the mixture back for the ‘crumble’ part. I don’t have a ‘tray bake’ tin as was suggested in the book so I just used a loose bottom tin which worked just as well – if not better as it was easier to remove.

IMG_0330Into the oven for 20 minutes, then remove from the oven and allow to cool for 10 minutes for stage 2 – adding the jam and the remainder of the crumble mix to the top of the shortbread and back in the oven for a further 20-25 minutes.







Now I followed the recipe to the letter but it needed extra cooking time. It was in the oven for close to 40 minutes in order for the crumble top to turn golden brown but eventually I had the result.

IMG_0335 IMG_0336Remove from the tin and cut into portions.




I have to say, the shortbread was lovely but it wasn’t half a faff!


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