Grated Shortbread Bars w/ Saskatoon Berry filling
Servings
14BARS
Servings
14BARS
Ingredients
Saskatoon Berry Filling
Shortbread Crust
Instructions
Filling
  1. In a saucepan, combine berries & water & simmer for 10 minutes over low heat. In a separate bowl, mix sugar & cornstarch; add to berries & combine. Stir in lemon juice & vanilla; simmer until mixture slightly thickens. Set aside to cool.
Shortbread Crust
  1. In a bowl, whisk together flour, baking powder, sugar, cardamom & salt. Using a pastry blender or a fork, cut in butter & lemon zest. Mix ONLY until combined, divide in half & wrap each piece in plastic wrap. Place in freezer until slightly frozen.
  2. Preheat oven to 350 F.
  3. Remove one ball of dough from the freezer. Using the large hole side of a 4 sided grater, grate dough into a 4 1/2″ x 14″ baking pan. Pat the dough but don’t press it, so it gets evenly spread in the pan.
  4. Carefully place the saskatoon filling evenly over the crust. Grate remaining ball of dough & carefully spread on top.
  5. Bake for 40 minutes or until shortbread is golden. Cool to room temperature on rack. Cut into 14 bars. Dust with powdered sugar if desired.
Recipe Notes
  • I found that if I placed the pan of bars in the freezer for about an hour, I was able to cut cleaner slices.