blackberry shortbread biscuits piled on a wooden board
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Blackberry Shortbread Biscuits

Blackberry Shortbread Biscuits is a traditional British recipe for a classic plain shortbread biscuit that includes frozen blackberries in the dough. The full recipe is presented here and I hope you enjoy this classic British version of: Blackberry Shortbread Biscuits.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Additional Time:

(+30 minutes chilling)

Makes:

12

Rating: 4.5 star rating

Tags : Wild FoodBaking RecipesBritish Recipes

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Method:

Place the blackberries in a colander and wash thoroughly. Once clean, spread them out on a baking then set in your freezer and freeze for at least an hour (or over night). Freezing helps keep the blackberries more intact during baking.

Combine the butter and caster sugar in a bowl then beat with a wooden spoon until pale and fluffy. Add the flour, ground rice and frozen blackberries then blend into the creamed mixture until you have a soft, faintly lilac coloured dough.

Turn this dough out onto a lightly-floured work surface and roll out to about 6mm thick. Use a pastry cutter to cut out shapes from the dough then transfer these to a baking tray lined with parchment paper. Re-roll the scraps and cut out more biscuits.

Transfer to your refrigerator and chill for 30 minutes. In the meantime, pre-heat your oven to 160°C.

Once chilled, transfer the biscuits to your pre-heated oven and bake for about 18–20 minutes, or until just set and lightly golden around the edges.

Once baked remove the biscuits from the oven and allow to cool on the baking tray for 10 minutes before carefully transferring to a wire rack to cool further.

These shortbreads can be enjoyed warm or then can be allowed to cool completely and then stored in an air-tight tin to be served later.