Austrian Raspberryblueberry Shortbread Food

LYDIA'S AUSTRIAN RASPBERRY SHORTBREAD

Steps:

• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy. Add the egg yolks and mix well.
• In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a month.
• Preheat the oven to 350 degrees F.
• Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake until light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife.

AUSTRIAN RASPBERRY/BLUEBERRY SHORTBREAD

Steps:

• Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and vanilla and mix well.
• Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).
• Heat the oven to 350 degrees. Lightly grease a 8x8 or 9x9 square baking pan or a 10-inch tart pan with removable bottom. (I use Baker's Joy spray).
• Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of the greased baking pan (or tart pan). Make sure the surface is covered evenly with shreds of dough.
• Gently mix the blueberries, raspberries and the lemon juice in a medium bowl. Mix sugar, flour, lemon zest in a small bowl until combined, then add to blueberry/raspberry mixture and mix gently with your hand to coat the berries with the flour mixture.
• Cover the bottom layer of dough with the blueberry mixture as evenly as possible, gently pressing the berries into the dough. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. (I grate this second ball of dough onto a piece of plastic wrap, then sprinkle over the berries.).
• Place in oven and cover lightly with foil, bake for 20 minutes, then remove foil. Continue baking until lightly golden brown and the center no longer wiggles, about 20-30 minutes longer. Remove from oven and allow to cool.
• After the shortbread is cooled, sprinkle with powdered sugar, if desired or drizzle with lemon glaze. For lemon glaze, mix 1/2 cup powdered sugar with 1 tablespoon lemon juice. Add enough milk, 1 teaspoon at a time, to thin out to thick drizzling consistency.
• Cool on a wire rack, then cut in the pan with a serrated knife. Chilling the pan in the fridge makes it a lot easier to get clean cuts.
• Adapted from Butter Sugar Flour Eggs.

RASPBERRY SHORTBREAD

Steps:

• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy.
• Add the egg yolks and mix well.
• In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt.
• Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together.
• Turn the dough out onto a floured work surface and form into 2 balls.
• Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month.
• Preheat the oven to 350F.
• Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 13 inch baking pan or a 10 inch tart pan with a removable bottom.
• Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly.
• With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around.
• Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
• Bake until light golden brown, 30 to 40 minutes.
• As soon as the shortbread comes out of the oven, dust with confectioners sugar.
• Cool on a wire rack, then cut in the pan with a serrated knife.

RASPBERRY SHORTBREAD.

Steps:

• Line a roasting dish with foil, leaving enough room at either end so you can immediately lift it out.
• Beat butter and half of the sugar to a cream. Add 1 beaten egg; mix well, then add the flour. Knead well and cover the base of the pan with the shortbread. It is easy to take small pieces and flatten in your hand first. Spread thinly with raspberry jam.
• Mix the remaining sugar with 1 egg, adding the coconut mix together well. Carefully add all over the top, using a fork to cover properly. Bake at 150°C (300°F) for about 30 minutes. Coconut should be nicely browned.
• Lift out the shortbread as soon as its cooked - using the extra foil on both sides of the roasting dish, place on a cutting board then cut into squares immediately and leave to cool.
• PLEASE NOTE: Don't use sweetened coconut as the sugar in it melts and the syrup from it dilutes the base.

AUSTRIAN RASPBERRY SHORTBREAD

Steps:

• Cream the butter in a large bowl with an electric mixer until soft and fluffy.
• Add the egg yolks and mix well.
• In a another bowl mix the sugar, flour, baking powder and salt together.
• Add the dry ingredients to the butter/egg mixture and mix until just blended and the dough starts to come together.
• Turn out the dough onto a floured work surface and form into 2 balls.
• Wrap each ball in plastic wrap and freeze at least 2 hours or overnight.
• Heat your oven to 350 degrees F.
• Remove one ball of dough from the freezer and coarsely grate it into the bottom of a 9x13 inch pan. Make sure the surface is covered evenly with shreds of dough.
• With the back of a spoon or flexible spatula spread the jam over top, to within 1/2 inch of the edge all the way around.
• Remove the remaining dough ball from the freezer and coarsely grate it over the entire surface.
• Bake for 30-40 minutes or until light golden brown.
• Dust with the powdered sugar as soon as it comes out of the oven.
• Cool on a wire rack and then cut in the pan with a serrated knife.

LYDIA'S AUSTRIAN RASPBERRY SHORTBREAD

Steps:

• Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and mix well.
• Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).
• Heat the oven to 350 degrees.
• Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of a 9x13-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough.
• With the back of a spoon or a flexible spatula, spread the jam over the surface, to within 1/2 inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
• Bake until lightly golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife.