prep time: 25 minutes
bake time: 30 minutes
cleanup time: 5 minutes
time spent procrastibaking: 1 hour.
good evening everybody. i finally got the butter to procrastibake with, and my gut instinct was “in the morning, katie. go to bed.” but gosh darn it, this is a procrastination blog, and that means i’ll put off anything in the name of baking– even sleep! so let’s pick up where we left off: shortbread.
this shortbread is light and buttery and would be delightful on its own, but it’ll serve as the crust and crumble top to the tangy sweet blueberry spread we made earlier today in this post. let’s go!
- 2 sticks butter
- 1/3 cup light brown sugar
- 2 cups all-purpose flour
- 2 tablespoons corn starch
- 1/4 teaspoon salt
- electric mixer and attachments
- separate mixing bowl
- brownie pan
step two. using your electric mixer (yay, mom’s appliances!) cream your butter and sugar together until it creates a fluffy paste. if you wanna toss in some vanilla or almond extract– totally optional, but it would enhance the flavor– now’s the time.
step three. in a separate mixing bowl, stir together your flour, salt, and cornstarch until blended. add this mix to your creamed butter/sugar paste and blend until the dough is consistent. it should be a pretty clumpy dough– don’t add water though!
step four. take 3/4 of the dough and press it into your greased brownie pan until the bottom of your pan is lined with shortbread dough. it should be evenly pressed– or as even as possible, with no thin patches (if you can manage it!).
step five. take your blueberries out of the fridge (or whatever fruit you might be substituting) and spread evenly on top of your crust layer– again, as evenly as you can manage so that the entire crust has a fruit layer.
step six. using the 1/4 of the dough that you saved from the crust, crumble small pieces and sprinkle on top of the blueberries. the fruit spread should be mostly covered, but with room for the blueberries to bubble over as it warms. mm!
step seven. throw this bad boy in the oven for about 30 minutes, or until the shortbread on top is golden brown. once the pastry is done, remove from the oven and cool on a wire rack. slice into bars while still warm in the pan, but allow them to cool completely before trying to remove them.
these refrigerate super well if they last long enough for there to be leftovers. they’re good warm out of the oven, room temperature, or cold– and are as delicious on their own as they are paired with a dollop of vanilla ice cream or whipped cream on top. enjoy!