Berries make delightful dessert
What better way to celebrate the holidays than with cranberries from our own
Fort Langley.
Cranberry Shortbread Bars
Filling:
8 ounces (2 1/4 cups) (225 grams) fresh cranberries
2/3 cup (130 grams) granulated white sugar
3 tablespoons water
Shortbread bars:
2 cups (270 grams) all-purpose flour
2 tablespoons (20 grams) cornstarch (corn flour)
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
1/3 cup (70 grams) light brown sugar
1 teaspoon pure vanilla extract
Preheat oven to 375 degrees F (190 degrees C) and place the wire oven rack in the center of the oven. Butter (or spray with a non-stick cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
Filling: Place the cranberries, sugar and water in a medium-sized saucepan. Over medium-high heat, cook the ingredients until boiling. Continue to boil until the filling becomes thick and syrupy, about 5 minutes. Remove from heat and let cool while you make the shortbread.
Shortbread: In a separate bowl, whisk the flour, cornstarch, and salt.
In another bowl, cream the butter until smooth (about one minute). Add the sugar and beat until smooth (about two minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.
Evenly press two-thirds of the shortbread into the bottom of the prepared pan. Then evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.
With the remaining shortbread dough, using your fingers, crumble it over the top of the cranberry filling. Then lightly press the dough into the filling.
Bake in the preheated oven for about 30 minutes, or until golden brown on top. Remove from oven, place on a wire rack. While still hot, cut into 16 squares. Allow to cool completely in pan.
from Vivian Smith, Langley Memorial Hospital Foundation executive director
