Blackberry Shortbread Biscuits A Creative Twist on a Classic Treat

These beautifully hued Blackberry Shortbread Biscuits came to being following one evening when my kids returned from a dog walk with my husband, proudly holding a treasure trove of ripe blackberries aloft in front of me asking me what I would make with them. My head was full of other recipes at the time and I had been caught a little off guard with this unexpected ingredient, I told them to pop the blackberries in the fridge while I thought about my options. My eldest suggested shortbread, but I feared traditional recipes would turn the blackberries into a jam-like consistency that my youngest would definitely no that me for.

As our conversation evolved, we landed on biscuits as the general consensus of opinion. But how could I incorporate those fresh blackberries without transforming them into jam? That’s when inspiration struck! I remembered a shortbread biscuit recipe from Now From Scratch where fresh blackberries are frozen, crumbled, and mixed into the dough. As the dough is rolled out, the blackberry pieces begin to melt, releasing vibrant purple juices that create a lovely lilac hue, which remains after baking.

The Magic of Blackberries

Blackberries are not just scrumptious; they are also packed with nutrients. With a high vitamin C content—about 24% of your daily requirement in just one cup—along with beneficial fiber and antioxidants, these little gems offer a health boost. Their sweet-tart flavor pairs beautifully with the buttery richness of shortbread, creating a delightful contrast that appeals to both kids and adults alike.

Using fresh blackberries in your baking not only enhances flavour but adds visual appeal. Imagine serving these eye-catching biscuits at your next gathering or family event. Their stunning hue makes them a sweet addition to any spread.

Blackberry Shortbread Biscuits - The Recipe

Ingredients:

227 cold unsalted butter cubed

100g caster sugar,

1/2 tbsp lemon juice

1 tsp lemon zest

250g plain flour,

1/4 cup frozen blackberries. plus 2 or 3 more berries for for an extra lilac colour boost. For best results pick fresh berries and freeze on the day.

Method

Start by washing the blackberries thoroughly. Once clean, spread them out on a baking tray and freeze them for about an hour. or overnight Freezing helps to make sure that they don't incorporate into the dough too quickly, making it to wet and it also produces a pretty marbling effect.

In a food processor add the butter and caster sugar and process until light and crumbly.

Add the flour and frozen blackberries and allow to from a soft lilac coloured dough.

Turn the dough out onto a lightly floured surface and roll it to about 1/4" thick. Use a cookie cutter to cut out your preferred shapes and place the biscuits on a baking tray lined with parchment paper. The original recipe suggests that as the berries are frozen that the dough will not need to be refrigerated before cooking to stop them from spreading. I'm a belt and braces girl when it comes to short bread biscuits, so I like to pop the trays of uncooked biscuits in the fridge for 30 minutes before I cook.

Preheat your oven to 160°C (320°F) and bake the biscuits for18-20 minutes. They need to be just set and not golden around the edges for that perfect lilac hue.

Once baked, allow the biscuits to cool on a wire rack. They can be enjoyed warm or stored in an airtight container for later. As they sit, the blackberry essence infuses the shortbread, enhancing the flavour over time.

Bring This Recipe to Life

These blackberry shortbread biscuits are a delightful twist on a timeless treat, combining the rich buttery flavour of shortbread with the sweet but tart taste of fresh blackberries. They are simple to make and perfect for sharing with loved ones.

So, the next time you find yourself with an abundance of blackberries, remember this recipe. It’s a fantastic way to celebrate the flavours of the season while creating a delicious snack that everyone will enjoy. Happy baking!