Austrian Raspberry Blueberry Shortbread
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4.0
3 reviews
Good
Austrian Raspberry Blueberry Shortbread
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 7 ounces butter 14 tablespoons, slightly softened
- 2 egg yolks
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ½ cup fresh raspberries
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- confectioners’ sugar for dusting
Instructions
- Cream the butter in a mixer fitted with a paddle attachment (or use a hand mixer) until soft and fluffy. Add the egg yolks and vanilla and mix well.
- Add the ¾ cup granulated sugar, flour, baking powder, and salt to the butter 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).
- When ready to bake, preheat oven to 350˚F. Lightly grease an 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 prepared 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 the 2 tablespoons of 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 ½ cup powdered sugar with 1 tablespoon lemon juice. Add enough milk, 1 teaspoon at a time, to thin out to a thick drizzling consistency.
- Cool on a wire rack then cut right in the pan with a serrated knife. Chilling the pan in the fridge makes it a lot easier to get clean cuts.
Notes
- Adapted from Butter Sugar Flour Eggs.
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
68mg
(23%)
Sodium
217mg
(9%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
465IU
(9%)
Vitamin C
3mg
(3%)
Calcium
27mg
(3%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 217mg | 9% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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