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Ingredients
16 Tablespoons (226 grams) unsalted butter, melted
1/2 cup (110 grams) granulated sugar
1/2 cup (100 grams) sourdough discard
3 teaspoons (12 grams) pure vanilla extract
1 teaspoon (6 grams) salt
3 cups (360 grams) all-purpose flour
4 Tablespoons (40 grams) cornstarch
12 ounces mixed berry preserves, any flavor you like
Instructions
Pre-heat the oven to 350ºF. Lightly grease an 8x8 or 9x9 square baking pan and line with parchment paper.
In medium-sized bowl, whisk together the melted butter, sourdough discard and granulated sugar until completely incorporated. Add the vanilla and salt, then mix again. Add the flour and cornstarch and mix until a soft dough forms.
Divide the dough in half. Place one half in the fridge. Using your fingers or the back of a spoon, evenly press the other half of dough into the bottom of the prepared baking pan. Using a fork, gently prick the dough all over. Transfer the pan to the preheated oven and bake for 15 minutes, or until the edges start to brown and the shortbread crust is baked through.
Remove the baked shortbread crust out of the oven and immediately spread the berry jam on top in an even layer. Crumble the other half of the dough over the preserves.
Transfer to the oven and bake for another 25-30 minutes. It may need more time, so check to ensure the top is a golden brown.
Remove the pan from the oven allow to cool completely. Cut them into squares and enjoy!
Notes
You can use any flavor of preserves you like.
If you would like a thinner crust, use a 13x9 rectangular pan.
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