It's been particularly great this year to have them growing in the garden as we have been so busy that we haven't been out foraging as much as usual.
We didn't have quite enough for making a pie on the first harvest so I decided to make some blackberry shortbreads which are sort of pie-like because the berries break down and go jammy in the heat of the oven and shortbread is essentially a sweet rich pastry.
The recipe is really versatile - we're not looking for a rise or caramelisation or anything fancy so you can substitute gluten free flour, milk and sugar alternatives to suit your family's needs. Just keep an eye on consistency - you want the dough to be firm enough to keep it's shape but be soft enough to pipe (although technically you could skip that part - you can see from the photos that I am not a piping expert but they shortbreads are quite forgiving in a rustic sort of way).
Pretty, sweet, fruity, crumbly seasonal deliciousness - just what is required for a September afternoon pick-me-up.
I'm linking this recipe up to the virtual bake sale for Macmillan Cancer Support over at FoodNerd4Life as part of the world's biggest coffee morning and making a donation to the cause. The virtual bake sale is open for another month so you can pop over and enjoy the recipes and perhaps enter a recipe yourself if you fancy.
(Makes approximately 18)
25g icing sugar
150g plain flour
¼ teaspoon baking powder
A pinch of salt
1 teaspoon vanilla extract
A small amount of milk, depending on consistency
Preheat the oven to 190 Centigrade.
Line a baking tray with baking paper and prepare a piping bag with a large star nozzle.
In a mixing bowl, cream the butter and sugar together until smooth.
Add the flour, baking powder and salt and mix until combined.
Pour in the vanilla extract and milk (added a teaspoon at a time) to make a stiff piping consistency.
Transfer your mixture to the piping bag and pipe the whirls 1-1½ inches wide onto your lined tray 2-3 inches apart.
Press a blackberry into each of the swirls and bake in the preheated oven for 15-20 minutes.
Leave to cool slightly before transferring to a wire rack to cool.