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Get the recipe from : zoebakes

Ingredients:
Bottom Shortbread Cookie Crust:

  • 1/2 cup (2 oz) confectioners' sugar
  • 1 1/2 cups (7 1/2 oz) unbleached all-purpose flour (measured with scoop and sweep)
  • 3/4 cup (6 oz) unsalted butter
  • pinch salt
  • 1 teaspoon lemon thyme, finely chopped (optional) – my kids didn’t notice it and it makes it more interesting for us adults. You can add more if you love the taste of thyme.

Blueberry Filling:

  • 6 cups fresh or frozen blueberries
  • 1 tablespoon fresh ginger, finely chopped
  • 1/2 cup sugar
  • 2 tablespoons cornstarch

Cream Cheese Dough for Lattice Top Crust:

  • 8 ounces cream cheese
  • 1/2 cup (4 oz) unsalted butter
  • 1/2 cup (2 oz) confectioner’s sugar
  • 2 cups (9 oz) unbleached all-purpose flour (measured with spoon and sweep)
  • Egg wash for top crust (1 egg mixed with 1 tablespoon water)
  • Sugar to sprinkle on top crust

Instructions
See full instructions on : zoebakes.com


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