Blueberry Shortcake Crumble
[Makes One - 20x30cm/8x12 slice]
150 grams softened butter, cut into cubes
120 grams pure icing sugar
250 grams plain flour
1 teaspoon vanilla bean paste (or vanilla extract)
70 grams flaked almonds
300 grams frozen bluberries
60 grams white chocolate buds
A word on vanilla:
When I want a vanilla flavour, rather than use vanilla extract I use this Vanilla Bean Paste. I just love the fact that I just don't get that pure vanilla flavour but I also get all those tell-tale speckles of vanilla bean seeds.
Make the pastry:
Place the butter, icing sugar and vanilla bean paste into the bowl of a mixer and beat until creamy and pale.
Tip in the flour and beat briefly on the lowest speed until just combined. Sprinkle in the flaked almonds and continue for a few seconds just to spread them through but not break them up too much.
The mixture should be very crumbly - it should not look like a homogenous dough. Take out 100 grams of the mix and set to one side.
Line your baking tray with baking paper and then sprinkle over with the crumble mixture.
Use your hand to press the mixture down so it forms a flat even base.
Scatter over the still frozen blueberries and white chocolate buds.
Take the reserved crumble mixture and sprinkle it evenly over the top.
Bake in a preheated 180C/350F oven for about 30-40 minutes or until golden and cooked through.
Let it cool in the baking pan before you try to remove it. Since it's very short it needs to be cold before it can be handled without breaking.
Finish off with a dusting of icing sugar.
Just try stopping after one slice!