in the kitchen with: lottie + doof

today i’m thrilled to have one of my favorite food bloggers joining us for a delicious summer recipe. tim mazurek runs lottie + doof, a fantastic blog that shares recipes that are both delicious to read about and eat. i’m thrilled to have him on d*s today with a delicious summer dessert recipe for blackberry napoleons and orange shortbread wafers. if you’re looking for an excuse to use seasonal summer berries, or just want to make something special for friday night dessert, look no further than tim’s sweet and easy recipe. thank you to tim for taking the time to share this with us, i hope you’ll enjoy his recipe!

about lottie + doof: lottie + doof is a food blog that was founded in 2008 by chicago-based artist (and baking enthusiast), tim mazurek. the site chronicles his kitchen adventures and highlights the importance of eating locally, seasonally and ethically. in addition to sharing recipes and personal stories, lottie + doof also highlights sources for good food and encourages others to get into their kitchens and cook! click here for more about lottie + doof and here for more on their name.

CLICK HERE for the full recipe (and more pictures) after the jump!


Blackberry Napoleons

Orange Shortbread Wafers

1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioners sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons freshly grated orange zest
2 cups unbleached all-purpose flour
1 teaspoon kosher salt


1 pint blackberries
2 tablespoons sugar
1 teaspoon grated orange zest

Crème Fraîche

1 cup crème fraîche
1 tablespoon orange-blossom honey
1/4 teaspoon orange-flower water

To make cookies, using a stand mixer fitted with the paddle attachment, beat the butter and sugar until smooth and creamy. Add the vanilla and orange zest and mix well. Beat in the flour and salt until well combined. Form the dough into a disk, wrap in plastic, and chill for at least 3 hours or up to 3 days.

Preheat the oven to 300° F. Roll the dough between two pieces of parchment paper to 3/16 inch thick. Using a 3-inch round cookie cutter, cut the shortbread into 12 rounds and place them 1-inch apart on a cookie sheet lined with parchment paper. (Do not reroll the scraps) Prick the shortbread with a fork or wooden skewer in a decorative pattern and bake until pale golden all over, 25-30 minutes. Cool completely on rack.

To prepare blackberries, in a small bowl, combine a quarter of the blackberries with sugar and let macerate for 10 minutes. Puree the mixture in a blender, then strain through a fine sieve, discarding the solids. In a large bowl, toss the remaining berries with the puree and orange zest and set aside.

To prepare the crème fraîche, using a stand mixer fitted with the whisk attachment, combine the crème fraîche, honey and orange-flower water and beat until the cream holds soft peaks. Refrigerate for up to 2 hours.

Assemble the Napoleons as desired—be creative! Stack as high or low as you dare.

Claudia Fleming’s cookbook, The Last Course, is a must for anyone who likes to bake. It is difficult to find but is available on The North Fork Inn website:

About the recipe:

This napoleon recipe is adapted from one of my all-time favorite cookbooks, The Last Course, by the incomparable Claudia Fleming. Her recipes and approach to ingredients have taught me so much about baking. I love composed desserts like this which allow the home cook to play around a little and make them their own. The three components of this recipe, fresh blackberries, sweetened crème fraîche perfumed with orange flower water, and buttery orange shortbread cookies are each delicious. If you don’t want anything as formal as the napoleon, you can simply top a shortbread with a generous smear of the sweet crème fraîche and some blackberries. You could also make smaller versions of the cookies and serve a plate of them along-side some fresh fruit, or top a bowl of blackberries with some of the crème fraîche for an even simpler presentation. Whatever you decide to do, you’ll have an extremely delicious and elegant summertime treat.


Yummy – Gorgeous photos, delicious food, as usual. Lottie + Doof is one of my favorites!


This looks out of this world DELICIOUS!!! Blackberries are so quintessentially summer and this is such a work of culinary art. Fantastic photographic work as well!

Your Secret Admiral

That looks so delicious! When blackberries hit my neighborhood’s farmer’s market, I definitely want to try this recipe. Thanks for sharing!


just visited his blog for the first time…loved the story behind the name, and his graham cracker recipe.


Oh these look delicious! And the shortbread cookies seem so easy to make..I will definitely be trying this recipe. And thanks for the pointer to Lottie + Doof – just added it to my blog reader :)


Oooooo! Another use for those berries I picked last weekend at a berry farm. Yum!

Michelle @

Okay, so the dessert looks delicious…but I have a slight linen fetish, and so have to comment on the perfectly simple, green striped napkins. I adore them! I recently found them at Spring on Polk Street in San Francisco – they carried them in several colors. I bought them in several colors.

Thanks Tim!

Susan the shoppe owner

That looks so delicious. YUM. I will definitely have to try it out! I think it would probably be equally good with Devonshire creme!

I actually visited your site today to thank you. It is because of you that I discovered the wonderful world of Etsy way back – ha ha – in May of 2007 when I saw a post where you shared some letterpressed owl cards by blackbirdpress. I have been in the community ever since and haven’t looked back. So…. THANK YOU so much for sharing!!!



I’m not crazy about baking cookies but love the creme fraiche filling and of course blackberries are always yummy. Thanks for sharing!


I love the colours of this dessert. I would most probably buy shortbread than to make them from scratch. Thanks for sharing this amazing post

sue clark

beautiful desert, lovely photography and sounds just delicious! can’t wait to try the shortbread wafers with other summer fruit too!


Hey Grace! Thanks for the insight on Lottie & Doof.

Their site is gorgeous and good to eat. Now firmly placed as a favorite in my tab bar-Ummmmmmm!


I followed a link from a Featured Sellers article on Etsy to design*sponge and I immediately subscribed to your blog based on these photographs and the recipie. I’m going to go wander around your blog now…


This looks amazing! I think I’ll pick some berries tomorrow & try this. Thank you for posting.


Gosh how can food simply be so good. Just looking at those images makes my stomach want food now. I can’t wait to make these treats. YUM

Elizah Leigh

Why can I never dream up phenomenal concoctions like this on my own? I just entered a recipe contest over at an online green social network ( and after seeing this post, I wish I could redo my entry. I wanted so badly to score their $250 Whole Foods Giftcard prize!! Alas, at least I can lick my wounds in front of a big bowl of blackberry napoleans. Lottie & Doof should enter this insanely divine recipe — here’s the link:


These were amazing! Folks gasped after the first bite
so easy, cool and different!


I’ve been staring at this pic for over a week now, so i woke up early this a.m. and made the shortbread dough before work. Blackberry selection wasn’t great at the produce stand yesterday, so i’m trying it with blueberries tonight!


I made these last week and they were delicious. The shortbread seemed a little too salty to me– not sure if that’s a measuring mistake on my part or just a difference of taste. I didn’t read ahead and chilled the dough in a ball, which made it hard to roll out, so instead I rolled it into a log and cut slightly thicker cookies. I had leftover shortbread after the napoleons so i made almond gelato iced cream sandwiches. Delicious!

Candida Drew-Prior

Grace, you continue to amaze me with you wonderful blog. Food and design my favourite combination! Tim’s recipe is divine as are all the wonderful ones you have posted. I can’t wait to give them a go. Tho’ I am sometimes thwarted by the lack of the right ingredients here in Hong Kong, when I am back in my home in beautiful Dorset UK – I have better luck as it’s a foodie heaven! Thanks again d*s it’s rare that I find a blog so consistently pleasing and inspiring.