Mixed Berry Shortbread Bars


Mixed Berry Shortbread Bars


  • 1 cup ½ MAYA All-Purpose Flour
  • cup ¾ unsalted butter chilled cut into cubes
  • cup ¼ confectioner’s sugar
  • cup ¼ white sugar
  • cup ½ chopped walnuts
  • teaspoon ½ cinnamon powder
  • 3 cups mixed berries fresh or frozen
  • cup ¾ white sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons MAYA Cornstarch
  • 1 teaspoon vanilla extract


  • Preheat oven at 350⁰F/177⁰C. Grease, line with non-stick paper a 9-inch square pan. Set aside
  • In a bowl, using a pastry blender or a fork, combine the flour butter, confectioner’s sugar and white sugar until well blended. Reserve 2/3 cup of the mixture and set aside. Press to the bottom of the prepared pan. Bake for 20 minutes or until lightly browned.
  • In a medium sized sauce pot combine mixed berries, sugar, lemon juice, lemon zest, cornstarch and vanilla extract. Cook over low heat until thick. Set aside to cool slightly.
  • In another bowl, combine reserved crust mixture with chopped walnuts and cinnamon. Set aside.
  • Pour cooked berry filling into prebaked crust spread evenly. Dollop walnut crust on top of the berry filling.
  • Bake for 25-30 minutes or until top layer has set.
  • Cool slightly on a wire rack. Cut into squares and serve.


Yield: 16-20 quares

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