Blueberry shortbread bars

Stir the flour, granulated sugar, baking powder and salt in a bowl, mixing with the pastry cutter; add a pinch of five-spice.

Cut in the frozen cubed butter with the pastry cutter until in tiny pieces.

Add the egg yolk, cover it with flour, break it up and keep cutting in.

Add about half a teaspoon of ice water and cut it in; the mixture looks crumbly and dry but holds when squeezed.

Press about 70% of the crumbs firmly into a nine-inch square baking dish with the back of a spoon.

Scatter a single layer of blueberries, not quite touching; sprinkle over the rest of the mixture and tamp down lightly.

Bake in a preheated 375F oven about 30 to 35 minutes until golden on top and crisp and brown at the sides.

Cool completely before cutting, or the bars collapse into crumbs.