Who doesn’t enjoy a nice shortbread biscuit? Not many people I am sure. Add some dried blueberries into the mix and you have a really lovely biscuit, with the shortness of the buttery biscuit and the fruitiness of the blueberries. So my Blueberry Shortbread Biscuits recipe is adapted from My Baking which measure things in cups, which I converted to metric measurements since I prefer working like that. As Stephanie Jaworski of Joy of Baking said in a recent video, once you have used metric measurements you will always want to use them, for accuracy.
A nice simple recipe is all you need for shortbread and very few steps. I make things slightly more taxing for myself by wanting the biscuits to be all the same size, so I tend to weigh the mixture and divide by the number of biscuits, so I can use the same amount in each biscuit, to within about a gram. In this instance I had 616 grams of mixture, and wanted 18 biscuits, so that was just about 34 grams each time.
I can certainly confirm that these biscuits are really nice and short and with that wonderful fruity flavour. Well worth the little time it took to make them, even though using a food processor means lots of fiddly washing up.
170g cold unsalted butter
190g plain flour
135g caster sugar
70g dried blueberries
pinch of salt
Preheat the oven to 180C/160C Fan/350F
Place the flour, cornflour, salt and caster sugar into a food processor and pulse to mix together.
Place the butter into the flour mixture and pulse repeatedly until the mixture resembles bread crumbs
Pour the mixture into a large bowl and add the blueberries, mixing them together to spread the fruit around.
Divide the mixture evenly into 18 holes of muffins tins and press down to pack firmly, making them as level as you can.
Bake in the oven for 20 minutes.
Remove from the oven and allow to cool for a few minutes before turning out onto a wire rack to cook completely.