April 1, 2013 by dgarnett2013
Cranberry bars: Deb Perelman’s The Smitten Kitchen
- 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
- 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.
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.
Spread the filling over the crumb base.
Sprinkle the remaining crumbs evenly over the cranberry mixture.
Bake cookies for 30 – 35 mins or until lightly brown on top. Cool completely before cutting into squares.
Eaten on Easter Day.