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.
Used chinese 5 spice powder as listed in recipe, shouldn't have. Gave the shortbread an unusual taste, kind of like bad breath aftertaste.
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 and scones. They turned out very well. Thanks Chef John.
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, instead of 1. I used an 8x8 pan,and I baked it for 5 more minutes than called for. and it turned out great.
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.
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 bit of vanilla and 1 tablespoon water to the dough. I think I freaked out on the consistency of the dough and I thought more water was needed but it probably wasnt. It turned out great and once all those little butter balls melted in the oven the crust turned into crispy buttery goodness.
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!!
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 honestly I think you need abit more. I used the whole pint and avoided the dough to become big crumbs.This will depend on how cold is the butter. I also had to use a bit more water and very cold. Your best guide to know you got the dough ready is to check that the it does not stick to the bowl and keeps sort of small loose crumbs close to powdery texture. This will make it easier for you to assemble. By doing this you can use half of the dough for the bottom. Do not be afraid of feeling like it is not enough amount of dough when setting the bottom what is important is to be able to layer it as flat as possible,then cover with the layer of the berries and sprinkle the rest of the dough like if it were sprinkles. You will notice the look will be just as fantastic as it tastes!
Love them!!! They are so easy and watch the video also!Try them....
