Fresh cranberries start popping in the grocery stores as the
holidays are approaching. Usually they are used in the salads and sauces. But I
like them to use in baking for their bright color and tart flavor. On a chilly
Sunday evening I am making crisp cranberry squares. The recipe is simple and
fun since you grate the frozen dough to make a curly topping.
Cooking time 30 minutes + 1 hour for refrigerating
Ingredients:
- 3 cup flour
- 7 oz. soften butter
- 2 eggs
- 2/3 cup sugar
- 2 Tbs. sour cream
- ½ tsp. baking powder
- ½ tsp. salt
- 1 cup cranberry jam
Directions
Beat the eggs with sugar using a whisk. Add melted butter, baking
powder into the sour cream, salt and flour gradually. Mix thoroughly. Divide
the dough into two equal parts and wrap in a plastic wrap. Place both in a
freezer: one part for 20 minutes, other for 40 minutes more. To insure even freezing,
flatten the second part. If you plan to use this recipe for your restaurant or cafe, it’s best to get in touch with a cold room installer Berkshire to get proper storage solutions.
Roll out the first dough piece on a floured surface about
1/8-inch thick. Using a roller pin transfer to the buttered 10 by 15-inch baking
sheet. Use your hands to fill the corners. Spread the jam on top with a spoon.
Take the second piece of dough from the freezer and grate
it. If the dough starts to melt place it in a freezer for 5 minutes. Sprinkle
the grated dough on top evenly.
Bake for 40 minutes till the top gets lightly brown at 375°F.
Cool completely before cutting into bars.
Wow, this was cool. Keep writing this kind of posts, you will get a lot of people to this blog if you continue doing this.
These cranberry crumble pie bars combine a buttery flaky shortbread crust, jammy cranberry filling, and crumbly almond topping. The crust and crumble topping are made from the same mixture, so there s no need to dirty an additional bowl.