Scrumptious Shortbread
Butter Tart Shortbread Bars
Just when you thought it couldn't get better than a butter tart.
Preparation Time:
15 Minutes
Ingredients:
| Filling: | ||
| 1-1/2 cups | sultana raisins | 375 mL |
| 2 tbsp | Gay Lea butter | 30 mL |
| 1 tbsp | cornstarch | 15 mL |
| 1/2 cup | granulated sugar | 125 mL |
| 1 cup | hot water | 250 mL |
| 1 tbsp | lemon zest | 15 mL |
| 2 tbsp | lemon juice | 30 mL |
| Shortbread dough: | ||
| 1 cup | Gay Lea unsalted butter, softened | 250 mL |
| 1 cup | granulated sugar | 250 mL |
| 1 | egg | |
| 1-1/2 cups | all-purpose flour | 375 mL |
| 1/2 cup | cornstarch | 125 mL |
| 1/4 cup | sugar for topping | 60 mL |
Instructions:
Filling:
Stir together raisins, butter, sugar and cornstarch. Stir in hot water and cook over medium heat until thick. Remove mixture from heat and stir in lemon zest and juice. Cool to room temperature.
Shortbread:
Preheat oven to 350F (180C).
Using an electronic mixer, beat butter with sugar until light and fluffy. Add egg and mix well with a wooden spoon. In a separate bowl, whisk flour and cornstarch together. Add to butter and mix until dough is just combined. Dough will be stickier than typical cookie dough. Divide dough in half and press one half evenly onto the bottom of a parchment paper-lined 9x9" (2.5L) square pan.
Pour cooled filling over shortbread base evenly. Divide remaining dough into four pieces. With floured hands, pat each piece to fit 1/4 of the pan and place over the topping repeating until the top is fully covered. Smooth top together with a knife or back of a spoon. Sprinkle top with sugar. Bake for 40 to 45 minutes or until golden brown. Let cool to room temperature and cut into squares.
Yield 12 squares.
Credit: Evelyn Burns of Essex, ON- Winner of Gay Lea's 2008 Shortbread Traditions Contest