Blueberry Shortbread Bars
Recipe GLPRa9dbabef9671fa
Tender shortbread bars featuring a buttery crumb base and topping infused with warm Chinese five-spice, studded with fresh blueberries. These simple yet elegant bars offer a delicate texture and subtle spiced flavor that complements the bright fruit perfectly.
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Ingredients
1 1/2 cups sifted all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon Chinese five-spice powder
1/2 cup cold unsalted butter, cut into small cubes
1 egg yolk
1/2 teaspoon ice water, or more if needed
3/4 cup fresh blueberries
Directions
Preheat your oven to 375°F (190°C).
Place the cold butter cubes in the freezer for 15 minutes to keep them as cold as possible.
In a large mixing bowl, whisk together the sifted flour, sugar, salt, and baking powder until evenly combined.
Add the Chinese five-spice powder to the flour mixture and whisk again to distribute the spice throughout.
Remove the chilled butter from the freezer and add it to the dry ingredients. Using a pastry cutter or your fingertips, work the cold butter into the flour mixture until the butter pieces are roughly the size of small peas.
Add the egg yolk to the mixture and continue cutting and mixing with the pastry cutter or your fingertips until the ingredients are thoroughly combined and the mixture is crumbly.
Drizzle the ice water evenly over the mixture and stir gently to combine. The dough should just hold together when lightly pinched between your fingers; add a bit more water if needed.
Transfer about three-quarters of the crumb mixture into an ungreased 9x9-inch baking dish. Using the back of a spoon, press the mixture down firmly to create an even base layer.
Arrange the fresh blueberries in a single layer over the pressed crumb base.
Sprinkle the remaining crumb mixture evenly over the blueberries.
Bake in the preheated oven for approximately 30–35 minutes, or until the top is golden brown.
Allow the bars to cool completely in the baking dish before cutting into squares and serving.
