Recipes

This is the kind of baking that slows time down, making the whole house feel like a safe harbor. We paired our Blackberry Preserve with crisp, buttery shortbread because some combinations just feel like a warm hug on a quiet day.

Read the full recipe below

For the shortbread dough:

380 g plain flour
120 g oat flour (alternatively, 170 g finely ground almonds)
250 g unsalted butter, softened
70 g caster sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
Zest of ½ lemon
A pinch of salt

For the filling:
1 jar Garden tales Blackberry Jam

Let’s get started!

In a large bowl, combine the plain flour, oat flour, sugar and salt.

Add the softened butter, egg, egg yolk, vanilla and lemon zest. Mix and knead gently until you have a smooth, cohesive dough.

Divide the dough into two portions, roughly two-thirds for the base and one-third for the decorative leaves.

Press or roll the larger portion into a 30 × 20 cm baking tin, creating an even layer. Chill for 45 –60 minutes.

Roll the remaining dough between two sheets of baking parchment to approximately 3–4 mm thick. Place it in the fridge and chill for 45–60 minutes. Once chilled, cut out small leaf shapes using a leaf-shaped cutter.

Spread the Blackberry Jam evenly over the chilled shortbread base.

Arrange the pastry leaves over the jam.

Bake in a preheated oven at 175°C (no fan) for approximately 30–35 minutes, or until the edges and pastry leaves are lightly golden.

Leave the shortbread to cool completely in the tin before cutting into squares or slices. For the cleanest cuts, allow it to cool for at least 2–3 hours.

Enjoy!