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Buttery Vanilla and Berry Crunch Bars - Miranda Gore Browne

Preparation time: 20 minutes | Baking time: 25 minutes

Buttery Vanilla and Berry Crunch Bars

Ingredients (makes up to 15 bars):

  • 200g unsalted butter, softened
  • 175g caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 75g ground almonds
  • 125g self-raising flour
  • 200g berries (I use frozen mixed berries)

For the shortbread topping

  • 80g self-raising flour
  • 40g chilled unsalted butter, diced
  • 50g light soft brown sugar


  • Preheat the oven to 180°C (350°F/Gas 4) and line a 20 x 30-cm tray
  • Baking tin with non-stick baking paper.
  • Make the shortbread topping. Whizz together the flour, butter and sugar in the food processor or rub together with your fingertips until the mixture resembles rough breadcrumbs. Set aside.
  • Whisk together the butter, sugar, eggs and vanilla extract in an electric mixer. Gently mix in the ground almonds and flour.
  • Scrape into the prepared tin and place in the preheated oven. After 10 minutes, remove the cake from the oven and sprinkle the frozen berries on top.
  • Roughly spread the shortbread mixture over the top and return to the oven to bake for a further 15 minutes until the crumble topping is golden and crisp.
  • Leave to cool in the tin before cutting into portions. Alternatively, serve while still warm with ice cream for a delicious pudding.

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