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Vanilla shortbread dough
Vanilla shortbread dough
A star rating of 4.4 out of 5.63 ratings

Use this dough as the base for biscuits, to eat yourself, or to make as a Christmas gift

Nutrition: per serving

  • kcal233
  • fat11g
  • saturates7g
  • carbs32g
  • sugars7g
  • fibre11g
  • protein4g
  • salt31g
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Method

  • step 1

    Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the raspberries and blueberries. Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Serve warm with vanilla ice cream.

RECIPE TIPS
MAKE DOUBLE

Cook double the amount

of compote and store the

leftovers in the fridge. Stir through

some yogurt for a great breakfast.

Recipe from Good Food magazine, June 2007

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Comments, questions and tips (4)

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Overall rating

A star rating of 4 out of 5.4 ratings

CookingKitty24

question

Is this possible with frozen fruit please?

lulu_grimes avatar
lulu_grimes

Hi, Yes you can use frozen fruit, however you may end up with lots more sauce as the fruit defrosts - which isn't necessarily a bad thing! Some frozen fruit isn't as sweet as fresh so taste the compote and add a little more sugar at the end if you need to.

hargreaves54

A star rating of 2 out of 5.

butter made it taste a bit strange- added a bit of lemon

sugarplumfairy

I have done it without butter and its still great. I also use organic vanilla sugar and about 2 teaspoons, again it still tastes great. I love it with porridge or greek yoghurt too.

marguer1te

Can you do this without the butter to save calories? Not sure what the addition of butter does. Can anyone tell me? Thanks.

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