Blueberry Lemon-Glazed Shortbread Squares

Tested Till Perfect

Julie Bensch of Hamilton, loves to mix tradition with a new twist – and this square is the result. She adds a drop or two of yellow food colouring to the icing for a lemony look.

Servings: 48 squares

Ingredients:

Nutritional Info
Per square: about -
cal 105
pro 1 g
total fat 6 g
sat. fat 4 g
carb 13 g
fibre 1 g
chol 15 mg
sodium 53 mg
% RDI: -
calcium 1%
iron 2%
vit A 5%
folate 5%
    1-1/2 cups (375 mL) butter, softened
    1 cup (250 mL) icing sugar
    1 tsp (5 mL) vanilla
    3/4 cup (175 mL) rice flour
    1/4 tsp (1 mL) salt
    2-1/4 cups (550 mL) all-purpose flour
    1-1/2 cups (375 mL) chopped dried blueberries
    1 tbsp (15 mL) finely grated lemon rind
    Glaze:
    1/2 cup (125 mL) icing sugar
    1 tbsp (15 mL) lemon juice

Preparation:

In large bowl, beat butter until fluffy; beat in sugar until light. Beat in vanilla. Stir in rice flour and salt. Stir in all-purpose flour, 1/2 cup (125 mL) at at time, until crumbly. Stir in blueberries and lemon rind. Press into parchment paper–lined or greased 13- x 9-inch (3.5 L) metal cake pan.

Bake in centre of 325°F (160°C) oven for 25 to 30 minutes or until edges are lightly browned. Let cool in pan on rack. Cut into 48 squares.

Glaze: In bowl, whisk icing sugar with lemon juice. Using small resealable plastic bag with corner snipped off, drizzle over shortbread. Let stand until set, about 1 hour. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 1 month.)

Source

Canadian Living Magazine: December 2007





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