AUSTRIAN RASPBERRY/BLUEBERRY SHORTBREAD
I actually first saw their Austrian Shortbread recipe years ago in Gourmet Magazine. I was intrigued with the interesting yet simple technique involved in achieving an extremely light textured shortbread (see recipe). I originally made it just as the recipe specifies layering raspberry jam between the two layers, but recently decided to try a less sweet and simpler version, using fresh fruit mixed with a bit of sugar, flour and lemon. Both versions are delicious but with fresh fruit so abundant and beautiful at the moment, I opted for this blueberry/raspberry rendition today...and no one seemed to complain!!
Provided by The Cafe Sucre Fari
Categories Dessert
Time 1h10m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and vanilla and mix well.
- Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).
- Heat the oven to 350 degrees. Lightly grease a 8x8 or 9x9 square baking pan or a 10-inch tart pan with removable bottom. (I use Baker's Joy spray).
- Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of the greased baking pan (or tart pan). Make sure the surface is covered evenly with shreds of dough.
- Gently mix the blueberries, raspberries and the lemon juice in a medium bowl. Mix sugar, flour, lemon zest in a small bowl until combined, then add to blueberry/raspberry mixture and mix gently with your hand to coat the berries with the flour mixture.
- Cover the bottom layer of dough with the blueberry mixture as evenly as possible, gently pressing the berries into the dough. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. (I grate this second ball of dough onto a piece of plastic wrap, then sprinkle over the berries.).
- Place in oven and cover lightly with foil, bake for 20 minutes, then remove foil. Continue baking until lightly golden brown and the center no longer wiggles, about 20-30 minutes longer. Remove from oven and allow to cool.
- After the shortbread is cooled, sprinkle with powdered sugar, if desired or drizzle with lemon glaze. For lemon glaze, mix 1/2 cup powdered sugar with 1 tablespoon lemon juice. Add enough milk, 1 teaspoon at a time, to thin out to thick drizzling consistency.
- Cool on a wire rack, then cut in the pan with a serrated knife. Chilling the pan in the fridge makes it a lot easier to get clean cuts.
- Adapted from Butter Sugar Flour Eggs.
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Meng Mobile
[email protected]Overall, I thought this shortbread was pretty good. It was easy to make and the flavor was good. I would definitely make it again.
dannyboi
[email protected]This shortbread was a bit too dry for my taste, but it was still good. I think I'll try adding some more butter next time.
Augustus
[email protected]This shortbread was just okay. It wasn't as flavorful as I was hoping it would be. I think I'll try a different recipe next time.
Sharlin Ahmed
[email protected]I'm not a huge fan of shortbread, but this recipe was really good. The berries added a nice tartness that balanced out the sweetness of the shortbread.
Kusal Kusal
[email protected]This was my first time making shortbread and it turned out great! The recipe was easy to follow and the shortbread was delicious. I will definitely be making this again.
Amin Kasmi
[email protected]This shortbread was a bit too sweet for my taste, but it was still good. I would probably reduce the amount of sugar next time I make it.
Patrice Pinnock
[email protected]I loved the combination of raspberries and blueberries in this shortbread. It was a delicious and easy-to-make treat.
Emma Grenning
[email protected]This shortbread was amazing! It was the perfect balance of sweet and tart. I will definitely be making this again.
Mahar Ali
[email protected]I'm not sure what went wrong, but my shortbread turned out really dry. I followed the recipe exactly, so I'm not sure what happened.
Muthu Latha
[email protected]This shortbread was a bit too crumbly for my taste, but the flavor was good. I think I'll try using a different recipe next time.
Siddhani Krishnapersadh
[email protected]I loved this recipe! It was easy to follow and the shortbread turned out perfectly. The berries added a nice touch of sweetness and tartness.
Otgo Otgo
[email protected]This shortbread was delicious! The crust was perfectly crumbly and the berries were sweet and tart. I would definitely make this again.
Suman Cresta
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of berries in baked goods, but I'm so glad I did! The berries added a subtle sweetness and tartness that perfectly complemented the buttery shortbread.
Karl Johnson
[email protected]This recipe is a keeper! I've been looking for a good shortbread recipe and this one is perfect. It's so easy to make and the results are amazing. The shortbread is buttery and flaky, and the berries add a wonderful flavor.
Sunny Bobo
[email protected]I've made this shortbread twice now and it's become a new favorite. The crust is perfectly crumbly and the berries add a delicious sweetness and tartness. I love serving it with a dollop of whipped cream or a scoop of ice cream.
LIL SPEDDY
[email protected]This shortbread was a delightful treat! The combination of raspberries and blueberries added a burst of fruity flavor to the buttery crust. It was easy to make and a hit with my family and friends.