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Peach Shortbread

  • Author: Meagan


You know it’s been busy when today’s post is based on a fruit that’s not even in season anymore…but surely plums would work?  Found on Smitten Kitchen, this would also be super easy to halve and bake in an 8 x 8 pan – enjoy!



1 c. (227 g) butter, browned over medium heat, scraped into a trustworthy dish and set in the freezer for 30 minutes

1 c. sugar AND 1 t. baking powder

2 3/4 c. + 2 T. (359 g) flour AND 1/8 t. nutmeg

1/4 t. EACH cinnamon AND salt

1 egg

2 peaches (or maybe 2 or 3 plums), pitted and thinly sliced 1/4-1/8 inch thick


Once the butter has been browned and then solidified in the freezer, line a buttered 9 x 13 cake pan with parchment so that there are 2 overhanging handles, butter the parchment and preheat the oven to 375.  In a medium bowl, whisk together the 6 dry ingredients, drop in the solid brown butter and egg and use a pastry cutter to blend it all together as best as you can – the mix will be crumbly.

Press and pat about 3/4’s of the mix into your prepared pan, then line/tile the peach slices evenly over all in a single layer.  Scatter the remaining dry mix over the peaches and then bake for about 30 minutes until the top is lightly brown and you can see the edges beginning to show color.  Leave the peach goodness in the pan to cool completely before using the parchment handles to lift out and place on a cutting board to slice into squares.



From Meagan's Kitchen

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