Wednesday, September 24, 2014

Shortbread Month: Blackberry and White Chocolate Shortbread

This will be the last post in the shortbread month. We have tried a variety of recipes to expand the number of different shortbread cookies on the blog. We have found out that the most basic recipes are the best ones. But that shortbread is very forgiving when you add extra ingredients. I know that we won't stop making shortbread because the theme has ended on the blog :D

The recipe that we will be sharing today is another seasonal treat. The recipe was originally with dried cherries, but we couldn't find those and the season for fresh cherries had already ended. So we came up with blackberries which are in season now. I did have to get used to the blackberry flavour for a bit because I haven't eaten them a lot, but the combination with the white chocolate is very nice. They are a but unruly though. These cookies can also be served at Mabon festivities because blackberries are a fruit that is used in a lot of Mabon dishes. The original recipe for Cherry and white chocolate shortbread cookies came from Joyful Scribblings.

Blackberry and White Chocolate Shortbread
- 2 cups butter, softened
- 1 cup sugar
- 4 cups flour
- 75 gr white chocolate chips
- 1.5 cups blackberries

Pre heat the oven to 180 degrees. Beat butter and sugar together in a large bowl until light and fluffy. Add the flour and mix until combined. Carefully stir in chocolate and blackberries. Drop rounded tbsps of dough on a baking sheet and flatten each drop slightly. Bake for about 15 minutes.

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