If you are looking for a cheap and high-quality square pan without those soft-edges, here is my favorite pan! It’s edges are clean and the pan is not too thick (allowing even cooking). Click to check out this bakery-style pan!
Measurements In Grams:
Blueberry Jam
400 grams of frozen/fresh strawberries
30 grams lemon juice
50 grams white sugar
5 grams corn starch + 10 grams water
Shortbread
226 grams butter (salted or unsalted)
50 grams brown sugar
150 grams white sugar
6 grams vanilla extract
6 grams lemon extract
15 grams lemon juice
250 grams All-purpose flour
Instructions
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Jam: Put crushed/chopped strawberries, sugar, and lemon juice in a medium sized saucepan.
Step 2
Stir this mixture on medium low heat until it begins to bubble.
To your strawberry jam, add mixture of corn starch + water while it is continuing to boil.
Step 3
Let this simmer on medium low heat (mix every minute or so) for 6-8 minutes.
Step 4
Shortbread: In a separate bowl mix your butter, granulated sugar, and brown sugar with a whisk till it turns an off-white color.
Add vanilla extract, lemon extract, and lemon juice to this mixture.
Add all-purpose flour until well incorporated.
Step 5
Butter a 8’’x8’’ square pan with butter and parchment paper. You can use the black binder clips to keep parchment paper down on sides (make sure whatever clips you use are oven safe).
Flatten about 3/4 of your dough into pan and add blueberry mixture on top. Lastly add your extra dough crumbles on top of blueberry mixture and put in oven for 42-44 minutes!
Step 6
Let the dessert cool before sprinkling powdered sugar (optional) on top and cutting with a knife.
You can store this in the fridge for up to 10 days and in room temperature for 8 days!
