Brown Sugar Cinnamon Pop Tart Shortbread As seen on Butternut bakery Bookmark recipe Print recipe Download recipe Share Total Time 2 hours 30 minutes Prep Time 20 minutes Cook Time 40 minutes Rating 5 out of 5 stars (87) Ingredients 16 bars 1 1/2 cups (195g) all purpose flour1 cup (100g) almond flour1/2 tsp kosher salt1 cup (220g) unsalted butter, room temp1 1/2 cups (170g) powdered sugar1 large egg1 tsp vanilla extract or vanilla bean paste1 cup (205g) light brown sugar, packed1 tbsp cinnamon2 tbsp all purpose flour2 tbsp unsalted butter, melted1 tbsp pure maple syrup3/4 cup (75g) powdered sugar1 tsp cinnamon2 tbsp unsalted butter, melted and cooled1 tbsp pure maple syrup1–2 tbsp milk, room tempFlaky sea salt, for sprinkling (optional) Calories DessertsKid-FriendlyBakingDairyEggsIntermediateBudget-FriendlyGrainsSweetCrispySnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat the oven to 325F and coat a square 8×8 dish with nonstick spray and line all 4 sides with parchment paper, allowing it to hang over the edges of the pan for easy release. Step 2 Trace a square outline of the pan on a separate sheet of parchment paper and set aside. Step 3 In a medium bowl, whisk together the salt, almond flour, and flour. Set aside. Step 4 In a large mixing bowl, using a hand or stand mixer with the paddle attachment, mix together the butter and sugar. Start on a low speed then slowly work your way up to prevent the sugar from flying out of the bowl. Step 5 Once smooth and fluffy, mix in the egg and vanilla. Step 6 Switch to a rubber spatula, add in the dry ingredients and mix by hand until combined. The consistency should be similar to mashed potatoes. Step 7 Scoop half of the dough into the prepared baking pan and spread it even. I recommend using a small offset spatula or the back of a spoon to get it as even as possible. Step 8 With the other half of the dough, spread it onto the sheet of parchment paper that we outlined earlier. Spread it to fit the square as best as possible. Step 9 In a bowl, combine all of the ingredients for the Brown Sugar Cinnamon Filling. It should resemble wet sand. Step 10 Crumble and lightly press an even layer of the filling on top of the shortbread dough that’s inside the pan. Step 11 Then carefully flip the parchment paper dough on top of the filling layer and peel back the paper. The dough may stick a bit, so use your offset spatula or a butter knife to scrape it away as you carefully peel the paper. Step 12 Once all the paper is peeled back, the top layer of dough won’t be perfect so spread it as evenly as possible. Step 13 Bake the shortbread for 40-45 minutes or until it’s evenly puffed and the edges are a light golden brown. Step 14 Let the shortbread rest at room temperature for 30 minutes, then transfer to the refrigerator to chill uncovered for about an hour. Step 15 Once the bars have chilled, make the Cinnamon Maple Icing. Step 16 Whisk together all of the ingredients, starting with just 1 tablespoon of milk. Step 17 If the icing appears too thick, mix in the additional tablespoon. Step 18 The icing will set up quickly, so spread it on top of the shortbread as soon as you’re done mixing it. Step 19 Top with a light sprinkle of sea salt, slice, and enjoy! Chef’s notes Properly measure the flour to prevent the shortbread from turning out dry and crumbly.Ensure butter is softened to room temperature for smooth dough.Use powdered sugar for a soft texture.Avoid overmixing to prevent tough shortbread.
