SHORTBREAD COOKIE CRUMBLE RECIPES

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BLUEBERRY SHORTBREAD CRUMBLE RECIPE - BAKING.FOOD.COM



Blueberry Shortbread Crumble Recipe - Baking.Food.com image

"Try this dessert with other seasonal fruit. It's quick and easy and you'll love the delicate flavour." Source: I've Got to Have THAT Recipe, Too!

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 8 squares, 8 serving(s)

Number Of Ingredients 13

2 cups flour
1/4 cup icing sugar
1 cup butter
1/3 cup flour
1/3 cup white sugar
1 (600 g) package unsweetened frozen blueberries or 2 1/2-3 cups fresh blueberries
butter
1/2 cup butter, melted
3/4 cup flour
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 cup sliced almonds

Steps:

  • Crust:
  • In a medium bowl, mix flour and sugar together. Cut in butter until mixture is crumbly. Press into a 10-inch pie plate or a 10-inch springform pan. Press dough up sides approximately 1 inch.
  • Bake at 400F for 10-12 minutes.
  • Filling:.
  • In a large bowl, combine flour and sugar and quickly toss with blueberries. As soon as crust is out of oven, fill crust with blueberry mixture. Dot with butter and cover with topping.
  • Topping:.
  • In a medium bowl, combine all ingredients and sprinkle on top of blueberries.
  • Bake at 400F for 30 minutes. Serve warm with ice cream or whipped cream.

Nutrition Facts : Calories 651.8, FatContent 38.4, SaturatedFatContent 22.2, CholesterolContent 91.5, SodiumContent 252.4, CarbohydrateContent 72.6, FiberContent 4.1, SugarContent 32, ProteinContent 6.9

SHORTBREAD, 10 WAYS RECIPE - NYT COOKING



Shortbread, 10 Ways Recipe - NYT Cooking image

Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.

Provided by Melissa Clark

Total Time 1 hours

Yield 24 servings

Number Of Ingredients 4

2 cups/250 grams all-purpose flour
2/3 cup/150 grams granulated sugar
3/4 teaspoon fine salt
2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks

Steps:

  • Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
  • Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

Nutrition Facts : @context http//schema.org, Calories 130, UnsaturatedFatContent 2 grams, CarbohydrateContent 14 grams, FatContent 8 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 5 grams, SodiumContent 61 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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