These shortbread bars will be fabulous adorned with the various fruits of the summer. Be creative! If using frozen berries, do not thaw first. These bars travel well, too, and may even be frozen if you separate them with parchment or wax paper.
Blueberry-peach shortbread bars
3 cups plain flour
1 cup white sugar
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1 c cold butter, cut into cubes
1 tsp vanilla
2 peaches, pitted and thinly sliced
2 cups blueberries (fresh, or frozen, not thawed)
In a large mixing bowl, combine flour, sugar, spices and salt. Add the butter cubes, and using your fingers, rub into the flour until you have a nice, crumbly mixture.
Add the vanilla and egg, and work into the mixture.
Place 3/4 of the crumbly mixture into a greased 9x13 pan, pressing very firmly to cover the bottom completely. You don't want it to be crumbly now, you want a firm crust.
Next, place sliced peaches and berries on the crust.
Then, cover fruit with remaining 1/3 of the mixture. Bake at 375 for about 28-35 minutes (just until lightly browned in your oven; times may vary slightly).
Cool completely before cutting into bars.