I’ve gotten a lot of shortbread requests, but haven’t done a
video for it yet, since I’m not a huge fan of that particular cookie in its
classic form. However, I love those little bars you see in the pastry case at
the coffee shop, which feature a slightly moister shortbread base, topped with
some kind of seasonal fruit.
I always wondered how they were made, and then I saw this
peach shortbread post on Smitten Kitchen, which looked just like the
aforementioned bars. So, I adapted that recipe, losing the egg white and
switching out peaches for the very user-friendly blueberries. Besides, by
adding fruit and calling them “bars,” we have something that sounds so much
healthier than “cookies.”
There are no special skills required here, but you really
want to get your hands on a wire pastry cutter, literally. Sure, you can dirty
your food processor, but a pastry cutter will do the job quickly and easily,
and you can really feel and see what’s happening in the bowl. Of course, if
you’re not doing the dishes, go ahead and use the machine.
