![]() Bake the shortbread for 40-45 minutes or until it’s evenly puffed and the edges are a light golden brown.Once all the paper is peeled back, the top layer of dough won’t be perfect so spread it as even as possible.The dough my stick a bit, so use your offset spatula or a butter knife to scrape it away as you carefully peel the paper. Then carefully flip the parchment paper dough on top of the filling layer and peel back the paper.Crumble and lightly press an even layer of the filling on top of the shortbread dough that’s inside the pan.In bowl, combine all of the ingredients.Spread it to fit the square as best as possible. With the other half of the dough, spread it onto the sheet of parchment paper that we outlined earlier.I recommend using a small offset spatula or the back of a spoon to get it as even as possible. Scoop half of the dough into the prepared baking pan and spread it even.The consistency should be similar to mashed potatoes. Switch to a rubber spatula, add in the dry ingredients and mix by hand until combined.Once smooth and fluffy, mix in the egg and vanilla.Start on a low speed then slowly work your way up to prevent the sugar from flying out of the bowl. In a large mixing bowl, using a hand or stand mixer with the paddle attachment, mix together the butter and sugar.In a medium bowl, whisk together the salt, almond flour, and flour.Trace a square outline of the pan on a separate sheet of parchment paper and set aside.Preheat the oven to 325F and coat a square 8×8 dish with nonstick spray and line all 4 sides with parchment paper, allowing it to hang over the edges of the pan for easy release.Over mixing will create a tough shortbread. Mixing – After adding the flour, gently mix together the dough.I don’t recommend replacing this with any other sugar as the outcome will be very different. Powdered sugar blends seamlessly into the dough, creating a soft texture. Powdered sugar – This is the secret to a buttery shortbread.Then, place just the butter in the mixing bowl and mix on high speed until smooth. Be careful not to overdo it as you don’t want MELTED butter. Alternatively, you can pop the butter bars in the microwave and heat in 5 second intervals, turning the bars between each time. This will create a smooth shortbread dough that bakes into a delicious melt-in-your-mouth texture. ![]() Softened butter – Before you start, make sure your butter is softened to room temperature.If you scoop directly into the flour container, it packs it down into the cup which could leave you with 1/4 cup or more of added flour. Otherwise, to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If you can, measure the flour with a food scale. If there’s too much flour, this shortbread will turn out dry and crumbly. It’s the number one reason why most recipes fail, especially for cookie dough. Properly measure the flour – I say this in every post, and for good reason.Gently smooth out the edges and it’s ready to bake. Peel back the paper and voila! Your brown sugar shortbread is now sandwiched. Once smooth, quickly flip the sheet of wax paper overtop the second half of the dough inside the pan. It can be a bit tricky, so I recommend holding the paper opposite the side you are spreading to prevent the sheet from moving around. Scoop the remaining shortbread dough into the center of the paper square and spread it even to fill that entire square. Spread the brown sugar cinnamon on top and press into an even layer. Then, spread half of the shortbread dough into a prepped square baking dish. Then flip over the sheet (to conceal the marker) and set it aside. Trace the outline of the dish onto the paper using a marker. ![]() It requires some slight arts and crafts, but works like a charm!įirst, take a sheet of parchment paper and place it under your baking dish. The one and only tricky part of this recipe is sandwiching the brown sugar cinnamon between two layers of shortbread dough, especially because the dough is soft and sticky. Almond flour does not absorb as much liquid as regular flour, so these bars are able to remain extra buttery but with a dense and closed texture. By swapping out some of the regular flour with almond flour, I’ve decreased the absorbency of the dry ingredients. By doing so, you’re left with a dense but buttery tender shortbread bar that just melts in your mouth.Īnother ingredient I used to boost the richness of these bars is almond flour. So for this pop tart shortbread, I made sure to up the butter and bake these bars low and slow. It’s typically more rich, dense, and thick compared to regular shortbread due to its high fat content. When developing the recipe for the shortbread, I was very drawn to Scottish shortbread. Taking direct inspiration from my strawberry pop tart shortbread recipe, I used the exact same shortbread recipe because it’s just too good!
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