Peach and raspberry shortbread squares recipe

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serves: 16
Skill: easy
Cost: not

Nutrition per portion

Calories 162 kCal 8%
Fat 9g 13%
  -  Saturates 4g 20%
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  • Peach and raspberry shortbread squares are a summer dessert everyone will love. Full of juicy fruit, and with toasted flaked almonds and a crunchy base, these shortbread squares are the ideal recipe for using the fruits of the season. These slices are just as nice eaten warm as they are cold, and you can transfer them to a tupperware box and bring them to a picnic with you if you’re planning an outdoor adventure. It’s a great and easy way to get kids to enjoy fruit, too, as it’s disguised in a really delicious dessert. These shortbread squares are just as nice eaten on their own, as they are eaten warm with some ice cream or even a drizzle of cream. However you like to eat them, and whether it’s for afternoon tea or as a dinner party pud, it’s the perfect summer dessert.


    • 175g plain flour

    • 125g butter, softened and cubed
    • 60g icing sugar

    • 300g raspberries

    • 3 peaches, sliced
4 amaretti biscuits, crumbled
    • 3tbsp toasted flaked almonds


    • Heat the oven to 200C fan, gas 7. Tip the flour and a pinch of salt into the bowl of
 a food processor and add the cubed butter and icing sugar. Whizz until the ingredients bind together to form a dough. If 
the dough is too soft, wrap it 
in clingfilm and chill until it’s firm enough to roll out.

    • Roll the dough out on a lightly floured surface to about ½cm thick. Line a 20x30cm rectangular fluted tin with the dough, then prick all over with
 a fork and chill for 15 mins. Add a piece of foil and baking beans and bake for 10-12 mins. Remove the baking beans and continue cooking for 3-4 mins until lightly golden and crisp. Allow to cool.

    • Tip the raspberries into a pan and gently bubble until the fruits have softened. Set aside and allow to cool.

    • Reduce the oven heat to180C fan, gas 6. Once the raspberries have cooled, spoon over the shortbread and top with peach slices, amaretti biscuits and almonds, and return to the oven for 8-10 mins. Cool in the tin for 10 mins before transferring to a wire rack.

    Top tip for making Peach and raspberry shortbread squares

    Get creative and use blackberries, blueberries or even a few strawberries in this recipe too. Make the most of the fruits that are in season!

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