Cranberry bars

Leave a comment

April 1, 2013 by dgarnett2013

Cranberry bars: Deb Perelman’s The Smitten Kitchen

cranberry7

Crumb

  • 250g unsalted butter, chilled
  • 375g plain flour
  • 200g sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 egg

Filling

  • 1/2 tsp freshly grated orange zest
  • 1 1/2 tab orange juice
  • 340g cranberries or mix of cranberries and raspberries
  • 100g sugar
  • 1 tab cornflour

Preheat oven to 190 degrees C. Line the bottom of a 23 x 32 cm baking tin with parchment paper and butter the sides and the parchment.

In a large, widish bowl, whisk together the flour, sugar, salt, baking powder and spices.

With a fork, work the chilled butter and egg into the flour mixture until the mixture resembles coarse breadcrumbs.

cranberry1

Pat half the crumb base into the bottom of your prepared tin. It will be thin.

In the bowl of a food processor or blender, briefly pulse the filling ingredients until the berries are coarsely chopped but not pureed.

cranberry2

Spread the filling over the crumb base.

cranberryt4

Sprinkle the remaining crumbs evenly over the cranberry mixture.

cranberry5

Bake cookies for 30 – 35 mins or until lightly brown on top. Cool completely before cutting into squares.

Eaten on Easter Day.

Easter

easter2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: