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.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2007
MethodIn 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.)
Nutritional facts Per square: about
- Sodium 53 mg
- Protein 1 g
- Calories 105.0
- Total fat 6 g
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 5.0