The one thing that is amazing about summer is that so many fruits are in season and much cheaper, but makes it the perfect time to bake something delicious.

Mary Berry’s summer raspberry shortbread is incredibly easy to bake as you just need five simple ingredients to make it.

It also only takes 10 minutes in total to prepare the shortbread dough and topping, then you simply have to wait to chill it for 30 minutes and cook it in the oven for another 30 minutes.

This is the perfect summer dessert recipe if you wish to make something easy that will taste incredible and it is great to serve at picnics, parties or afternoon tea.

In her book ‘Fast Cakes: Easy Bakes in Minutes’, Mary wrote: “This looks very good when served for a special coffee morning. Make sure that everyone has a small fork and serve with a dollop of thick cream.”

Method 

To begin, sift the flour into a mixing bowl, then add the butter and sugar. Rub the butter until the mixture begins to resemble breadcrumbs.

Knead it together until it begins to form into a dough, then turn the mixture out onto a clean countertop and knead lightly for three minutes until you are a smooth dough.

Roll out the shortbread dough onto a baking sheet, then crimp the edges with a fork and leave to chill in the fridge for 30 minutes.

Preheat the oven to 160C (Fan 140C or Gas Mark 3).

Once the shortbread dough is chilled, bake in the preheated oven for 25 to 30 minutes or until a pale golden brown colour around the edges.

Take the dough out of the oven and leave it on the baking sheet until cold, then place it on a serving dish.

Arrange the raspberries all over the shortbread, then heat the redcurrant jelly in a small saucepan until it has fully dissolved and smooth.

Brush the heated redcurrant jelly over the fruit then leave it for a few minutes to set.

Cut the shortbread into wedges and serve with a dollop of thick whipped cream.