Blueberry Shortbread Slice


Easily convert this recipe to vegan by replacing the butter with soft coconut oil.

Avoid melting the oil to improve whipping.


MAKES 20 slices
PREP TIME 10 minutes
COOK TIME 35-45 minutes

  • 160g butter, softened
  • 125g / 1 cup icing sugar, sifted
  • 1 tsp vanilla
  • 200g / 1 ¾ cup flour, sifted
  • ½ tsp cinnamon
  • ½ tsp ground ginger( optional )
  • 75g/ ½ cup ground almonds
  • 1 x 225g tin blueberry puree ( or 200ml)


  1. Heat oven to 180°C (160°C fan bake). Line a 20 x 30cm slice tin with non-stick baking paper.
  2. Sift your icing sugar into a bowl, then add your softened butter and vanilla. Beat with an electric mixer until pale and creamy. Sift in your flour & spices then sprinkle in the ground almonds. t Gently mix until mixture forms a crumbly dough.
  3. Press ¾ of the dough into the base of the tin. Bake for 10-12 minutes until light biscuit colour. Cool for 10 minutes.
  4. Spoon over the berry puree over the base then sprinkle the remaining dough on top.
  5. Bake for 35 to 40 minutes or until golden brown. Place the tin on a wire rack to cool. Then into 20 squares. Store in an air¬¬tight container for up to 1 week in the fridge.