The classic butter biscuit recipe is used as a base and surface, with favorite fruits in the middle, and an almost brainless but delicious little heart.My baking studies seem to be on the right track.

WHAT YOU NEED

Ingredients

3/4 cup of flour
1/4 cup of unsalted butter
1/4 cup of white sugar
1/4 teaspoon of salt
1/4 teaspoon of powder
1/8 teaspoon of cinnamon powder
1/4 teaspoon of ice water
Blueberries in moderation

How TO MADE Blueberry butter cake

Steps 1 to 4

1. Oven preheat 375F (about 190C) dry material: flour, baking powder, sugar, salt, peppermint powder/cinnamon powder mixed evenly with small pieces of butter, put in the powder, cut into granules with a spoon/pastry cut and mixed with other powdered materials (no need to be particularly fine, but not large, baked cookies are easy to disperse)

2. Add a little bit of ice water, add a little bit of moisture to the butter powder, and let it stick together after it is squeezed (similar to dough), this will serve as the base cake part of the shorbread bar (and the bottom of the cheesecake is something) after stirring may rise large particles, as long as squeezed can be formed more tightly, there is no need to crush too much

3. About 2/3 of the butter-powder mixture on the bottom of the pan

4. Hand-pressed or spoon-pressed glass bottoms

Steps 5 to 8

5. Lay blueberries or your favorite fruit, and try not to touch each other.

6. Keeping the blueberries dry

7. The remaining butter powder is spread evenly, gently pressed a few times, it does not need to be pressed as hard as the bottom, but press it so that the top of the final finished product is not too loose.

8. Be careful not to crush the blueberries.

9. In a preheated oven (375F/190C) for 30-35 minutes

10. It's out of the oven, and you can see the edges are golden.

11. Put it at room temperature and cut it with a knife.

Handy cooking tips

　　0.1 cup = 250 ml, 1 tablespoon = 15 ml, 1 tablespoon = 5 ml. This can make 6 shortbread bars, the baking tray is 5*9 inch specifications. 2 If the butter is cold and clumpy, otherwise the flour will melt slightly in the back mixing process, the flour will clump (before) 3.