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 I originally made it just as the recipe specifies layering raspberry jam between the two layers, but recently decided to try a less sweet and simpler version, using fresh fruit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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Usma Mian
[email protected]These cookies were delicious! The shortbread crust was buttery and flaky, and the raspberry-blueberry filling was tart and sweet. I will definitely be making these again.
hacker gaming
[email protected]These cookies were amazing! The combination of raspberries and blueberries was perfect, and the shortbread crust was buttery and flaky. I will definitely be making these again.
Official Trap
[email protected]These cookies were a bit too sweet for my taste, but otherwise they were very good. I would recommend using less sugar next time.
Billy Sigudla
[email protected]These cookies were easy to make and turned out beautifully. They were a hit at my party and everyone raved about them. Thanks for sharing this recipe!
Deophister Likando
[email protected]These cookies were delicious! The shortbread crust was buttery and flaky, and the raspberry-blueberry filling was tart and sweet. I will definitely be making these again.
manic demoza
[email protected]These cookies were very good, but I would have liked them to be a little more tart. I would recommend using more raspberries next time.
Abdul-Rehman Hameed
[email protected]Amazing! I made these cookies for a party and they were a huge hit. Everyone loved them. I will definitely be making them again.
Bal bahadur Gurung
[email protected]These cookies were a bit too dry for my taste, but the flavor was very good. I would recommend adding a little more butter next time.
Mujahid Sheikh
[email protected]These cookies were easy to make and turned out great! I love the raspberry and blueberry filling. I will definitely be making these again.
Sheila Baby
[email protected]Absolutely delicious! The cookies were the perfect combination of sweet and tart. I will definitely be making these again.
Tithi Sarkar
[email protected]These cookies were a bit too crumbly for my taste, but the flavor was very good. I would recommend using a little more flour next time.
promi Chy
[email protected]I made these cookies for my family and they loved them! They are the perfect balance of sweet and tart. I will definitely be making them again.
Mr Adil Gaming
[email protected]The cookies were a bit too sweet for my taste, but otherwise they were very good. I would recommend using less sugar next time.
Vlog World
[email protected]These cookies were easy to make and so delicious! I love the combination of raspberries and blueberries. I will definitely be making these again.
md Showrav
[email protected]I followed the recipe exactly and the cookies turned out beautifully. They were a hit at my party and everyone raved about them. Thanks for sharing this recipe!
Carys Thackwray
[email protected]These Austrian Raspberry-Blueberry Shortbread cookies were a delight to make and even better to eat! The combination of tart raspberries and sweet blueberries was perfect, and the shortbread crust was buttery and flaky. I will definitely be making th