Description
Deliciously buttery shortbread wedges bursting with tart blackberries, perfect for any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup fresh blackberries
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add in the vanilla extract and salt, mixing until well combined.
- Gradually incorporate the flour, blending until a dough forms.
- Gently fold in the blackberries, being careful not to crush them completely.
- Press the dough evenly into the prepared baking pan.
- Bake for 25-30 minutes or until the edges turn golden brown.
- Allow the shortbread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cool, slice into wedges and dust with powdered sugar if desired.
Notes
Chill the dough for about 30 minutes before baking to enhance texture. Experiment with different berries for variety.
