06/10/2026
Raspberry Shortbread Crumble Slices ❤️
A classic, timeless recipe with so many different variations, but this is my favourite way to make them! ❣️🔥
Shortbread
• 250g cold butter
• 140g granulated sugar
• 340g plain flour
Raspberry filling
• 220g frozen raspberries
• 150g jam: I like using raspberry & strawberry, but you can use whatever you prefer
• 60g granulated sugar
• ½ tbsp lemon juice
• 3 tbsp cornflour
Method
In a bowl, mix together all of the shortbread ingredients until the mixture resembles breadcrumbs. Then use your hands to bring it together into a ball, making sure not to overwork the dough.
Split the dough into a 60/40 ratio. Press the 60% portion evenly into a lined 8x8-inch baking tin.
Bake in a preheated oven at 195°C / 175°C fan for 20 minutes.
Once baked, remove from the oven and leave to cool for around 20 minutes. While it’s cooling, you can make the raspberry filling.
Mix all of the filling ingredients together, then pour over the cooled shortbread base and spread it out evenly.
Break the remaining shortbread dough into little pieces and scatter evenly over the raspberry filling.
Bake again at 195°C / 175°C fan for a further 30 minutes. If your oven likes to get hotter on one side, make sure to turn the tray halfway through… IYKYK 😂
Once baked, leave to cool completely before slicing. This is important!!!!! ❤️
They’ll keep for around 3 days in an airtight container or up to 5 days refrigerated.
Tin size: 8x8 inches works best. ❤️
