Makes 24 bars. Difficulty
2 cups gf flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 sticks unsalted butter, softened 1 cup sugar 2 large egg yolks 1/2 teaspoon pure vanilla extract 3/4 cup seedless blackberry preserves
In a medium bowl, whisk the gf flour, baking powder, baking soda and salt together. In another bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the egg yolks and vanilla and continue to beat until just incorporated. Add the dry ingredients and beat at low speed until a soft dough forms (the dough will be rather sticky). Divide the dough in half and form into two logs. Wrap in plastic wrap. Place in the refrigerator for at least 1 hour or overnight.
Preheat the oven to 350°F. Grease a 8-1/2 by 11 inch glass baking dish.
Using a food processor fitted with the grating blade place 1 of the dough logs in the feeding tube and process. Using your hand scatter the shredded dough into the baking dish to form an even layer (don’t press it down into the dish). Dollop 3/4 cup of the blackberry preserves all over the top. Repeat the process with the remaining dough log, covering the top of the preserves with the shredded dough. (If you don’t have a food processor you can use a cheese grater - it’s just more work.)
Bake the shortbread on the bottom rack of the oven for about 30-35 minutes, covering it with foil halfway through the baking time. The bars are done when the pastry is lightly golden on top. Remove from the oven and let cool completely on a wire rack. Cut into 24 bars (they are difficult to cut but well worth the effort).
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.