Feeling Peachy?

Being half Scottish, my mum has handed down to me her shortbread recipe which she in hand got from my granny, Elizabeth who got it from her mother...and on and on. I was happy to see that the recipe for peach shortbread brought a new twist and colour this traditional treat.

When I was browsing through this place, I was so in awe of all the mouthwatering recipes, that I had to try one out. I was actually just trying to find the answer to how to make chocolate chip cookies chewy (It's brown sugar  ! )

 Peachy-shortbread-cake-bars in the Garden

 I just love the way these look

Cakey on the bottom, crumbly on the top

All the men in the house (3) loved these tricky-to-make-looking bars.  My brother even had some for breakfast this morning before he left for class. If I am ever invited to a party, I will bring these with all sorts of variations. - coconut streusel on the top, or with different fruits like raspberries or pineapple, a cinnamon raisin sugar icing around christmas time....the list goes on.

I followed Smitten Kitchen's recipe but did not do the fancy melt-freeze butter action as that was too much work for me, and I also halved all the ingredients including half of a beaten egg, and I only had icing sugar in the house. I adjusted the cooking time and only baked for 24 minutes.


100g (1/2 cup) sugar,
1/2 teaspoon baking powder
180g (just under 1.5 cups) flour
Pinch of cinnamon, nutmeg & salt
114 g (1/2) cup cold butter
1/2 of a beaten egg
1 Peach or fruit of your choice


Grease up your baking tin/tray then start by mixing all the dry ingredients together. Use your fingertips to blend in the egg & butter until its a crumbly mixture. Pat down 3/4 of it in the tray/tin then lay thinly sliced peach segments on the top and cover with the remaining crumb mixture. Bake in oven for 25 min or until golden and crispy on top at 356°F/180 °C.  These look great cut into bars while they cool on a wire rack, and the house smelt heavenly Hmmmm!