Okay, so I think it’s been a while since I mentioned how much I love and adore the Stonewall Kitchen Cookbook, and pretty much anything that Stonewall Kitchen makes. As you may remember from earlier posts, I pretty much keeled over with excitement the first time I saw this:
In this case, however, I went for something that actually didn’t involve chocolate, if you can believe that! This recipe is a quick and easy one that is all about raspberries…and it works PERFECTLY with the frozen bags of raspberries you can get in the supermarket freezer section, and that is exactly what I used. What’s basically going on here is this: you make a super-simple shortbread recipe – flour, sugar and butter – and bake it until it is just set. Then you heat up some raspberry jam just until it is melted, and you brush it onto the shortbread. (I used the spectacular Stonewall Kitchen variety. Of course.) Sprinkle on those raspberries, and then top the whole thing with a crumble topping of butter, flour and brown sugar.
Now pop it in the oven until the whole thing is golden brown and bubbling. The next part is definitely the hardest: having the self-control to wait until it is fully cooled before you cut it into little squares fo raspberry heaven. Now, these guys are very delicate and fragile and, well, crumbly when they are at room temperature, which is perfectly fine, but if you prefer your raspberry crumble squares a little less crumbly, they are equally wonderful cold.
That’s my Stonewall Kitchen fix for today…but I’m still working my way through this fabulous cookbook, so I will probably be back, Stonewall Kitchen-wise.
Raspberry Crumble Squares, from Stonewall Kitchen Favorites