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
- 200 g unsalted butter, softened
- 175 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 75 g ground almonds
- 125 g self-raising flour
- 200 g berries (I use frozen mixed berries)
- 80 g self-raising flour
- 40 g chilled unsalted butter, diced
- 50 g light soft brown sugar
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 15
Step-by-step
- Preheat the oven to 180°C (350°F/Gas 4) and line a 20 x 30cm tray bake tin with non-stick baking paper.
- 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.
- Whisk together the butter, sugar, eggs and vanilla extract in an electric mixer. Gently mix in the ground almonds and flour.
- 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.
- 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.