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 Summary

prep:
15 mins
cook:
30 mins
additional:
15 mins
total:
1 hr
Servings:
12
Yield:
1 9-inch square pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.

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  • Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.

  • 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.

  • 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.

  • 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

167 calories; protein 2g; carbohydrates 21.7g; fat 8.2g; cholesterol 37.4mg; sodium 162.6mg. Full Nutrition
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Reviews (125)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2012
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. Read More
(83)

Most helpful critical review

Rating: 3 stars
09/04/2012
Used chinese 5 spice powder as listed in recipe, shouldn't have. Gave the shortbread an unusual taste, kind of like bad breath aftertaste. Read More
(53)
158 Ratings
  • 5 star values: 103
  • 4 star values: 38
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
08/20/2012
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. Read More
(83)
Rating: 3 stars
09/04/2012
Used chinese 5 spice powder as listed in recipe, shouldn't have. Gave the shortbread an unusual taste, kind of like bad breath aftertaste. Read More
(53)
Rating: 5 stars
08/20/2012
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. Read More
(44)
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Rating: 5 stars
05/03/2013
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. Read More
(35)
Rating: 5 stars
09/16/2012
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. Read More
(34)
Rating: 5 stars
10/26/2012
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. Read More
(19)
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Rating: 5 stars
06/21/2013
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!! Read More
(19)
Rating: 5 stars
07/11/2014
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! Read More
(13)
Rating: 4 stars
08/20/2012
Love them!!! They are so easy and watch the video also!Try them.... Read More
(13)
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