Of all the biscuit/cookie type wartime recipes I have created over the many years of recreating 1940s wartime recipes, this is my very favourite indeed. It’s sweet, tasty and filling and the tart berries lift it and make it totally delicious… I’ve made this several times this year using blackberries, raspberries and blueberries…

You can experiment with using a little less sugar and fat as it will use quite a bit of your ration, but I prefer to keep to the recipe below and just have it less often, for special occasions

Berry Shortbread

• 8 oz (250 grams or 2 cups) of plain flour (I use 80% wholewheat/meal and 20% white which is as close as you can get to national flour available to the British)
• 4 oz margarine (115 grams or 1/2 cup)
• 4 oz sugar (115 grams or 1/2 cup)
• large handful of small berries (fresh not frozen)

Method

1. Melt the margarine until runny
2. Add in the sifted flour and sugar and stir until bound together (if mixture is too dry add a little water)
3. Knead until mixed together well
4. Flatten out the mixture with your hands
5. Sprinkle the berries evenly out over the top
6. Very gently fold the dough in and knead very gently
7. Press gently into a shortbread tin ( 7 inches)
8. Put into oven at 180C for about 20 minutes until golden brown
9. Remove and cool in tin for 20 minutes, cut up then remove to wire rack until cooled

Makes 8-10 slices

Note: Being vegan this is a very easy recipe to adapt. Use an organic vegan margarine (so avoiding Monsanto’s GMO soy beans) and if you dislike using a refined sugar there are many unrefined raw alternatives in most stores.