Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Blueberry Shortbread Bars

by DK Publishing from The Lunchbox Book

Blueberry Shortbread Bars from The Lunchbox Book. These sweet treats are perfectly sized for your lunchbox. Easy to bake, store and transport these buttery blueberry snacks will give everyone in the office lunch envy! They make an excellent pick-me-up.

Introduction

Admittedly this recipe isn’t faithful to the traditional, buttery Scottish biscuits that crumble delicately in the mouth. But the end result is just as crumbly and delicious. Sandwiched between crisp pastry and a crumble topping is a tart blueberry filling, making these bars the perfect sweet snack for travelling.

Read more Read less

Ingredients

200g sugar
1 egg
220g butter, plus extra for greasing
350g plain flour
1 tsp baking powder
1 pinch salt
1 lemon, grated zest
150g blueberry jam

Essential kit

You will need a a 20 x 28cm (8 x 11in) baking tin.

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Grease a 20 x 28cm (8 x 11in) baking tin with a little butter.

2. Put the sugar, egg, butter, flour, baking powder, salt, and lemon zest into a bowl, and combine with your hands into a light, crumbly dough.

3. Place about three-quarters of the dough into the tin and press down to form a firm base. Spread the jam on top of this and then crumble the remaining dough over the top.

4. Bake on the middle oven shelf for about 35 minutes, until golden brown. After 25 minutes, cover the tin with foil, so that the crumble topping doesn’t get too brown.

5. Let the blueberry shortbread cool in the tin, then cut into about 10 bars

More Biscuit and bar Recipes


View all

Pumpkin Spice Cookies

by Lauren and Rachel Finch from Finch Bakery

Jammie Dodger Blondies

by Lauren and Rachel Finch from Finch Bakery

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week