Recipe By Chef John
Rating
Published Aug 13th
Prep 15m Cook 30m Additional 15m Ready In 1h
Servings 1 9-inch square pan Calories 166.7

You can use any summer fruit in these bars, as long as you don’t use too much and it’s not too wet. I hope you give this a try soon. Enjoy!

Recipe Ingredients

  • ½ cup cold unsalted butter, cut into small cubes
  • 1 ½ cups sifted all-purpose flour
  • ½ cup white sugar
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon Chinese five-spice powder
  • 1 egg yolk
  • ½ teaspoon ice water, or more if needed
  • ¾ cup fresh blueberries

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
  2. 2 Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
  3. 3 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.
  4. 4 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.
  5. 5 Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

Nutrition Facts

  • Calories 166.7
  • Carbohydrate 21.7 g
  • Cholesterol 37.4 mg
  • Fat 8.2 g
  • Fiber 0.6 g
  • Protein 2 g
  • Saturated Fat 5 g
  • Sodium 162.6 mg
  • Sugar 9.3 g

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Reviews

  1. These were fast,simple, and DELICIOUS! To top it off they taste even BETTER the next day. This recipe is an absolute keeper. I only had cinnamon at the moment of preparing the recipe so I went with that only and they ended up yummy! I used the amount of blueberries the recipe calls for and - Read more ...
  2. I have made these several times. My favorite happens to be the blueberry shortbread bars. I doubled the recipe & baked it in my Pyrex 11 X 7 X 2 inch glass baking dish. It works wonderful. I like blueberries I used more blueberries also. Cinnamon was my choice too. Great recipe!!
  3. So yummy! Not too sweet, and so so good. My husband took 1 bite and said "ooh, this is a keeper". I didn't have Allspice, so I used 1/4 tsp cinnamon and 1/4 tsp nutmeg instead (per other reviewers). I used more berries, enough to make a full layer. I used 2 T of water, - Read more ...
  4. great recipe!!!!! I used blackberries which are my favorite (oh why must they be cursed with so many seeds?!) I liked this recipe because of the shortbread crunch at the bottom it really set it apart from a usual crisp. I didnt have 5 spice so I added nutmeg and cinnamon. I also added a - Read more ...
  5. I've made this recipe a couple of times. Huge kudos each time! I doubled the recipe and used a Pyrex 11 x 15 size pan. Worked perfect. I used frozen blueberries and subsituted the chinese five spice for 1 tsp. of cinnamon.
  6. Used chinese 5 spice powder as listed in recipe, shouldn't have. Gave the shortbread an unusual taste, kind of like bad breath aftertaste.
  7. These were fast, easy, and very delicious! My family really liked them (except one daughter who doesn't like blueberries). I don't have Chinese spice so used 1/8 tsp. nutmeg and 1/4 tsp. cinnamom. Thanks, and I enjoyed the video, also.
  8. As usual Chef John delivers a great recipe. I wanted a cookie bar for my favorite mechanics at our local Midas shop who love cookies. I don't do cookies well and usually take them scones ( the Savoy recipe here at AR). After watching John's video I thought these were a good compromise between cookies - Read more ...
  9. Love them!!! They are so easy and watch the video also!Try them....
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