Lemon-glazed Blueberry Shortbread
Lemon Glazed Blueberry Shortbread
Overview
A delicate, buttery shortbread base loaded with wild blueberries. This dough contains no eggs or leavening agents (baking soda/powder) to ensure a dense, melt-in-your-mouth shortbread texture.
Ingredients & Exact Weights
- Unsalted Butter (Softened to 18°C/65°F): 5.44 kg (12 lbs)
- Powdered Confectioners' Sugar: 2.72 kg (6 lbs)
- Fresh Lemon Zest (Finely grated): 150 g (5.3 oz)
- Pure Lemon Extract: 60 mL (2 oz)
- All-Purpose Flour: 11.79 kg (26 lbs)
- Fine Sea Salt: 60 g (2 oz)
- Frozen Wild Blueberries (Do not thaw): 4.08 kg (9 lbs)
Step-by-Step Mixing Process
- The Creaming Phase: Add softened butter, powdered sugar, and fresh lemon zest into the bowl. Mix on Speed 1 for 2 minutes, then increase to Speed 2 for 3 minutes. The mixture should look creamy but not whipped or aerated.
- The Flavor Stream: Add the lemon extract while running on Speed 1 for 30 seconds.
- The Dry Blend: Turn off the mixer. Add the flour and fine sea salt. Mix on Speed 1 for exactly 60 seconds. The dough will look crumbly and slightly dry—this is correct for shortbread.
- The Cold Fruit Fold: Add the frozen wild blueberries. Mix on Speed 1 for a maximum of 10 to 12 seconds.
- Critical Rule: Overmixing here will crush the frozen berries, bleeding blue juices into the dough and turning the entire batch a dull grey color.
Scooping & Baking Tuning
- Scooping Metric: 170 grams (6.0 oz) per puck. Because shortbread dough is crumbly, you must press the scoop firmly against the inside wall of the container to bind the puck together before releasing.
- Bake Time: 13 minutes and 0 seconds at 165°C (330°F). Shortbread requires a lower temperature and a longer bake time to dry the core without browning the outer edges.
- Finish: Let cool completely for 20 minutes, then drizzle a zigzag pattern of our corporate-issued Lemon glaze across the top before placing in the display case.
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