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1
In a large bowl, beat butter with sugar and egg yolk using an electric mixer for 2 minutes until light and fluffy.
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2
In a separate bowl, blend together flour, baking powder and salt until well combined.
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3
Divide dough into two equal portions and wrap tightly in plastic wrap. Freeze dough for 1-4 hours.
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4
Preheat oven to 350F.Line a 9x13-inch baking dish with parchment paper; set aside.
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5
Remove dough from freezer. Shred dough using a coarse grater of food processor fitted with a metal shredding blade; return one portion of shredded dough to the freeer.
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6
Arrange remaining dough in an even layer in the prepared baking dish; lightly pat dough down. Bake for 20 minutes or until lightly golden around edges; let cool for 20 minutes.
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7
Meanwhile, blend peanut butter with icing sugar and butter until smooth and well combined.
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8
Spread peanut butter mixture over shortbread base in an even layer.
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9
Drop teaspoonfuls of jam over peanut butter and gently spread in an even layer.
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10
Remove remaining dough from freezer and scatter over jam layer.
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11
Bake for 20-25 minutes or until the top is set and lightly golden brown.
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12
Transfer pan to a wire rack and cool completely. Cut into bars.
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13
TIP: Try grape jelly or strawberry jam in place of the blueberry jam for a different flavour.
