Miranda Gore Browne's buttery vanilla and berry crunch bars recipe

Recipe extract courtesy of Bake Me a Cake as Fast as You Can by Miranda Gore Browne (Ebury Press).
Image: Rosie Barnett

The recipe is exclusive to the Dream Tea fundraising even on behalf of children's charity Dreams Come True, and the charity hopes to raise £12,500 – the average amount one person spends on tea in a lifetime. 

Ingredients

For the shortbread topping

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 15

Step-by-step

  1. Preheat the oven to 180°C (350°F/Gas 4) and line a 20 x 30cm tray bake tin with non-stick baking paper.
  2. First make the shortbread topping. Whizz together the flour, butter and sugar in the food processor or rub together with your fingertips until the mixture resembles rough breadcrumbs. Set aside.
  3. Whisk together the butter, sugar, eggs and vanilla extract in an electric mixer. Gently mix in the ground almonds and flour.
  4. Scrape into the prepared tin and place in the preheated oven. After 10 minutes, remove the cake from the oven and sprinkle the frozen berries on top.
  5. Roughly spread the shortbread mixture over the top and return to the oven to bake for a further 15 minutes until the crumble topping is golden and crisp.

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