Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, vickys pear shortbread streusal bars, gf df ef sf nf #picnic. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Add the oil and onion to a soup pan and gently fry until translucent. Add the garlic and fry a further minute. One of our favorite holiday cookies, these bars have a tangy cranberry filling that keeps the ultra-rich crust and streusel topping in check.
Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have vickys pear shortbread streusal bars, gf df ef sf nf #picnic using 18 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic:
- Take Base
- Make ready 150 g (1 & 1/4 cups) gluten-free / plain flour
- Get 1/8 tsp xanthan gum if using GF flour
- Get 112 g (1/2 cup) gold foil-wrapped Stork margarine block, cubed
- Take 50 g (1/4 cup) granulated sugar
- Take Filling
- Take 6 large pears, around 2lbs, diced
- Take 2 tbsp granulated sugar
- Get 1/2 tsp ground cinnamon
- Take 1/2 tsp vanilla extract
- Prepare Topping
- Make ready 120 g (1 cup) gluten-free / plain flour
- Get 100 g (1/2 cup) light brown sugar
- Take 1 tsp ground cinnamon
- Get 1/4 tsp ground cardamom
- Prepare 1/4 tsp ground ginger
- Get 112 g (1/2 cup) gold foil-wrapped Stork margarine block
- Take 90 g (1 cup) gluten-free rolled oats
After browsing for the "perfect" recipe, this one tickled my tastebuds and I was NOT disappointed. Sinfully decadent Apple Streusel Bars with a shortbread crust, gooey cinnamon apple center, and a crunchy pecan streusel on top. Made with shortbread crust, apple filling, streusel topping, and salted caramel, apple pie bars are as delicious as pie, but much. Best thing about these Shortbread Pumpkin Pie Bars is that they freeze super well, so you can enjoy one, share one, and pop the rest in the freezer to enjoy when you feel like something pumpkiny and delicious.
Instructions to make Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic:
- Line a 9"× 9" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350F
- Make the shortbread base by mixing the flour, xanthan gum if using and sugar together, then cutting in the margarine with a fork until the mixture resembles breadcrumbs
- Press into the bottom of the tin and bake for 25 minutes. It won't be completely done at this point but don't bake any longer
- Meanwhile put the diced pears in a pan and cover with water. Bring to the boil then turn down and let simmer for 5 minutes so the pears soften a bit before baking. If using tinned pears ignore this step and just drain them well
- Drain then let sit 5 minutes and drain again
- Prepare the topping in the same way as the base - mix the flour, sugar and spices in a bowl then cut in the margarine. Stir in the oats then set aside
- Sprinkle the well-drained pears with the sugar and cinnamon when the shortbread base comes out of the oven and spoon it over evenly with a slotted spoon to catch any more water
- Spread the topping over the pears, press in lightly and bake for 35 minutes until golden
- Let cool and set completely in the tin
- Remove from the tin and slice into squares
- These can be individually wrapped and frozen for up to a month
- Brilliant for packed lunch boxes or served with custard or ice cream
The initial mixing and resting stage are the key to creating the delicious buttery crunch of these gluten free shortbread finger biscuits. With all recipes where it calls for GF plain flour (especially pastry) I use half GF plain and half GF bread flour as I find that it takes the chalky/sandy texture away. A buttery shortbread crust forms the base for these chewy, chocolaty bars. In a bowl, beat the pecans into the remaining dough. Crumble the pecan streusel on a plate.
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