Wild blueberry shortbread biscuits recipe
Pick the blueberries in August for a real taste of summer! This fruit, also known as the bilberry, is gathered more easily with a comb, at altitudes of between 500 m and 1,800 m depending on the region. Enjoyed in tarts and jams in Savoy, the blueberry also contains many nutritional and medical benefits.
- 225g butter
- 150g caster sugar
- 3 egg yolks
- 170g flour
- 10g yeast
- 6g salt
- 500g wild blueberries
- 100g apricot jam
Mix the softened butter with the sugar.
Add the egg yolk and mix again.
Fold in the flour, the yeast and the salt.
Work the dough a little.
Leave to stand for 24 hours.
Roll out the pastry to a thickness of about 5 mm.
Cut with a round metal cookie cutter.
Bake the rounds in their cutters for about 12min at 180°C.
Heat up the jam and mix in the wild blueberries.
Remove the biscuits from the cutters and add the wild blueberries, and help to settle gently.
Serve with vanilla ice cream.
N.B. For a quicker recipe, you can buy Terre de l’Alpe shortbread biscuits.
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.