Wednesday, April 6, 2016

Strawberry Brown Butter Shortbread Bar

I hate to mention, but we have strawberries out here in North Carolina at the Farmer's Market--I bought some on Sunday and decided today what I would do with them.
I love shortbread and even more the flavor of brown butter with its nutty essence, so why not put them together?  This is easy to make up, but it does have a little "wait" time after you brown the butter. The brown butter needs to go in the freezer for about 30 minutes to firm up again (but not freeze!).  These bars would be perfect with afternoon tea or your favorite beverage on the porch...listening to the birds and smelling the clean, fresh air of Spring!

Strawberry Brown Butter Shortbread Bars
1 cup (2 sticks) of cold unsalted butter, browned
1 pint Strawberries
1 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/8 tsp. cardamon
2 1/4 cups King Arthur all-purpose flour
1 large egg

Butter a 9" x 13" baking pan.  I happen to use a Springform version which makes removing the bars very easy!

In a sauce pan on medium heat, melt the butter.  Lower the heat and continue cooking until the butter foams.  This takes 7 to 10 minutes.  Stir the butter to make sure the "browned bits" get incorporated.  Remove from the heat and pour into a small, shallow dish.
Place this mixture into the freezer for 30 minutes.  It should be firm, but not frozen. In the meantime while the butter is setting, wash and cut the strawberries into 1/2-inch pieces.  You should have about 4 cups.
Preheat oven to 375F-degrees.  Sprinkle about 3 tablespoons of granulated sugar on the berries so they will macerate.  In a large bowl, measure the dry ingredients and whisk together.  When the butter is set firm, add pieces to the dry ingredients and use a pastry cutter (or two knives) to cut the butter into the mixture.

 Once the mixture resembles crumbs, add the egg to it and stir to combine.  It will still appear "dry".  Spoon about three-quarters of the crumbs into the prepared baking dish and press down slightly.  Use a slotted spoon to distribute the strawberries over the shortbread base.


Finally, sprinkle the top of the strawberries with the remaining one-quarter of the crumbs.

Bake in the preheated oven for 30 minutes.  Remove and transfer to a rack to cool for 10 minutes.  Use a flat spatula to go around the edges and make sure nothing has stuck to the sides of the baking dish.  Cool completely, then cut into bars.  Makes 24 bars.

These shortbread bars are full of flavor and I can imagine trying other fruits too.  Enjoy!

15 comments:

  1. Sounds and looks great, Susan. I can't wait for our strawberries to come in. Last night we had a heavy frost that nipped many tender blossoms in my yard. No telling what it did to the local strawberries. Have a great day. xoxo ♥

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  2. Oh Susan....I have a decision to make...these or the cherry pies??? Too much yumminess going on..perhaps it will be both!!!

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  3. I can just imagine how flavorful they would be. I can't wait 'til the farmer's markets open this summer.

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    Replies
    1. These strawberries were wonderful and the tomatoes taste like tomatoes!

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  4. Oh Boy!this is my kind of desert! our strawberries dont' come out till June as you know so I will have to be patient...which I'm not as you know. lol!
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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  5. Streusel is always great, esp. when paired with the seasonal berries.

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  6. Susan, these strawberry bars look delish! I will definitely be giving them a try. Have you tried them with other fruits as well?

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    Replies
    1. No, but I'm thinking peaches might be pretty darn good!

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  7. Wow, these sound INCREDIBLE!

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  8. Hmmmm...what an intriguing method...we have no strawberries, but perhaps blueberries or some spring rhubarb would be a good substitution. (I am glad that the weather is good there. It makes me happy to know that spring will eventually arrive here.)

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  9. Dear Susan, It has been far, far too long, but your visit stirred me to drift on over for a big verbal hug. I LOVE this recipe and will give it a tree. Vee, I think rhubarb and blueberries would be great. Right Susan? Anyhow, I'll do rhubarb and strawberries. I am tickled that you ordered my book to share with your granddaughter. Sending love, Sharon

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    Replies
    1. I have all your books that I share with my grands--they love them!

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  10. Dear Susan:
    Now that looks delicious - I'm printing this out for sure!

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