Blueberry Shortbread Bars
Need a lacto ovo vegetarian dessert? Blueberry Shortbread Bars could be a spectacular recipe to try. This recipe serves 8. One serving contains 251 calories, 3g of protein, and 12g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up ice water, flour, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Place butter cubes in the freezer for 15 minutes.
Whisk together flour, sugar, salt, and baking powder in a large bowl.
Sprinkle in Chinese five-spice powder.
Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas.
Mix in egg yolk and continue cutting in until thoroughly combined.
Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon.
Spread blueberries in one layer and sprinkle with remaining crumbly dough.
Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.
Recommended wine: Cream Sherry, Madeira, Prosecco
Shortbread Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.