Berry Shortbread Squares
Shortbread gets a berry makeover in these delicious treats, perfect for a lunchbox or afternoon tea treat.
- Heat oven to 180°C (160°C fan bake). Line a 17 x 27cm slice tin with nonstick baking paper.
- Place softened butter, icing sugar (sifted) and vanilla in a bowl and beat with an electric mixer until pale and creamy. Add flour (sifted), ground almonds and cinnamon, then beat gently until mixture forms a crumbly dough.
- Reserve 1 cupful of dough and press remaining dough into the base of the prepared tin. Scatter berries over the base and sprinkle with the tablespoon sugar. Crumble reserved dough on top.
- Bake for 40 to 45 minutes or until golden brown. Cool in the tin set on a wire rack. Cut into squares to serve. Makes 12 pieces.