Mini blackberry Bakewells


  • 375g pack shortcrust pastry
  • 1 tbsp plain flour, plus extra for dusting
  • 100g butter, at room temperature
  • 100g caster sugar
  • 1 large egg
  • 100g ground almonds
  • 150g punnet blackberries
  • + 2 more ingredients
    • 25g toasted flaked almonds
    • clotted cream, to serve (optional)

Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and stamp out 12 circles with an 8-9cm cutter. Use to line the holes of a bun tin. Chill while you make the filling.

View full recipe at SpringPad


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