Strawberry Brown Butter Shortbread Bars - Low FODMAP, Gluten Free
Shortbread made with deliciously nutty browned butter, topped with fresh, sliced strawberries and baked to crumbly perfection. These are definitely a crowd pleaser!
Servings 24 bite-sized bars
Equipment
- Medium saucepan
- 9 x 13" baking pan
Ingredients
- 1 cup butter cold, unsalted
- 2 3/4 cup + 2 tbsp Bob Red Mill's 1:1 baking flour 425 g.
- 1 cup sugar 200 g.
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 1 large egg
- 1 lb strawberries stems removed, sliced thin
Instructions
Brown the Butter
- Melt butter in a medium sauce pan over medium heat while stirring frequently. The butter will melt, get foamy, and then gradually turn deeply golden. Once bits of the butter begin to turn brown and nutty (10 to 15 minutes), remove from heat and transfer to a bowl for the freezer. Allow butter to solidify, about 30 minutes.
- Be sure to be attentive as you're stirring! The color changes rapidly once it turns from golden to brown.
Prepare to Bake
- Preheat oven to 375°F. Spray a 9x13" pan with non-stick spray and set aside.
- Add flour, sugar, baking powder, cinnamon, salt and nutmeg in a large bowl and whisk to combine.
- Using a fork, blend the solid brown butter and egg into the flour mixture. Be sure to break up chunks of butter to evenly distribute as much as possible. The mixture will be extremely crumbly.
- Pour 3/4 of the crumbs into the baking pan and press down firmly. Spread sliced strawberries over the top. Moving from left to right, I like to layer the strawberries slightly over each other. Evenly scatter the remaining crumbs over the strawberries.
- Bake for 30 minutes, until the top and edges are golden. Allow to cool for 5 minutes before slicing. Remove from pan to serve once fully cooled (if you can wait that long!).
Notes
- You may be left with extra strawberries! I usually layer in what can fit and use the extra slices to garnish bars for serving.