(for the crust)
2 cups plus 3 T all purpose flour
1/2 cup granulated sugar
1/2 t kosher salt
1 cup unsalted butter, well chilled and cut into small cubes
1 t pure vanilla extract
1 T freshly grated lemon zest
1 T poppy seeds
(for the filling)
3 cups sliced rhubarb
1 1/2 cups granulated sugar, divided
3 T fresh lemon juice, plus 3/4 cup more, divided
1/4 t kosher salt
3 T all purpose flour
3 large eggs, room temperature
berries for decoration, if you like
[how to make]
*Preheat the oven to 350 degrees F.
*Butter an 8" X 10" pan line with parchment paper.
*Allow the parchment paper to hang over the edge of the pan so that you can pull the bars out easily after baking.
(for the crust)
*In a food processor, combine the floiur, sugar, and salt.
*Pulse until combined.
*Add the cubed butter and vanilla extract.
*Pulse until the mixture resembles coarse crumbs.
*Add the lemon zest and poppy seeds.
*Pulse until just combined.
*Using your fingers or a rubber spatula, firmly press the dough into the prepared pan, spreading evenly to coat the bottom.
*Bake for 20 minutes, until lightly browned.
*Set aside to cool as you make the filling.
(for the filling)
*In a medium saucepan over medium heat, combine the rhubarb, 3/4 cup sugar, and 3 T lemon juice.
*Bring the mixture to a boil, stirring occasionally.
*Simmer until the sugar is fully dissolved and the rhubarb has softened, about 5 minutes.
*Set aside to cool for 10 minutes.
*Pour the cooled rhubarb mixture into a food processor.
*Process until very smooth.
*Add the salt, remaining 1/2 cup sugar, and 3/4 cup lemon juice.
*Process until smooth, stopping to scrape the sides if needed.
*Add the flour. Pulse until combined.
*With the processor running, add the eggs, one at a time.
*Process until smooth. The mixture should be a pale pink.
*Pour the mixture over the crust.
*Bake for 20 to 23 minutes, or until the center is set.
*Cool on a wire rack for 1 hour, then cover and refrigerate for at least 2 hours until firm.
*Using the parchment paper sides, lift out of the pan.
*Cut into 12 to 24 bars. (You could put a berry on each bar, if you like.)
-makes 12 to 24 bars-
Labels: bar cookie recipe, rhubarb squares recipe
(for the shortbread)
3/4 cup butter, softened
1/4 cup granulated sugar
1 t miso
1 1/2 cups all purpose flour, sifted
1 T matcha
1/4 cup pistachios, finely chopped
(for the berry cream)
1/4 cup water
2 1/4 t powdered gelatin (one standard packet)
2 cups full-fat coconut milk
2 T condensed milk or honey
1/2 t miso
4 T raspberry or strawberry jam
1 t lemon zest
1 drop red food coloring gel (optional)
(for the topping)
fresh raspberries or sliced strawberries
matcha or strawberry powder
edible gold flakes
[how to make]
(for the shortbread)
*Preheat the oven to 350 degrees.
*Grease or line a 9" X 9" baking pan with parchment paper.
*In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and miso until well incorporated and fluffy, about 2 minutes.
*Scrape down the sides of the bow as needed.
*Add the flour and matcha and mix on medium-low speed until a dough forms.
*Fold the pistachios into the dough until evenly distributed.
*Transfer the shortbread dough to the prepared pan.
*Using the back of a spoon or clean fingers, firmly press the mixture evenly over the bottom of the pan, covering all edges and the sides.
*Use a for to poke holes across the entire surface of the dough.
*Bake for 15 minutes, until lightly browned and puffy.
*Remove from the oven and cool for 10 minutes.
*Cover and refrigerate for 30 minutes.
(for the berry cream)
*In a bowl, add the water and gelatin.
*Let the gelatin bloom (absorb water) for a few minutes and then microwave for 10 seconds, until melted.
*Ina large bowl, add the coconut milk, condensed milk or honey, miso, jam, lemon zest, and optional food coloring and whisk until homogeneous.
*Stir in the melted gelatin and mix until combined.
*Take the pan out of the refrigerator.
*Pour the berry cream on top of the shortbread, and smooth out the top with a spatula.
*Cover and refrigerate for at least 4 hours or overnight.
*Cut into twelve to sixteen even pieces.
(for the topping)
*Garnish with the favorite toppings. Refrigerate leftovers and consume within a few days.
-makes 12 to 16 bars-
Note: I found this recipe in "Modern Asian Baking at Home" by Kat Lieu.
Labels: bar cookie recipe, Matcha recipe
(for the Matcha Shortbread)
3/4 cup butter, softened
1/4 cup granulated sugar
1 t white miso paste
1 1/2 cups all purpose flour, sifted
1 T matcha
1/4 cup pistachios, finely chopped
(for the Berry Cream)
1/4 cup water
2 1/4 t powdered gelatin
2 cups coconut milk
2 T condensed milk or honey
1/2 t miso
4 T raspberry or strawberry jam
1 t lemon juice
1 drop red food coloring gel (optional)
(for the Toppings)
Matcha or red berry powder
Fresh raspberries or sliced strawberries
[how to make]
(for the shortbread)
*Preheat the oven to 350 degrees.
*Grease a 9" X 9" baking pan, or line it with parchment paper.
*In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and miso until well incorporated and fluffy, about 2 minutes.
*Add the flour and matcha and mix on medium - low speed until a dough forms.
*Fold the pistachios into the dough until eveny distributed.
*Transger the shortbread dough to the prepared pan.
*Firmly press the mixture evenly over the bottom of the pan, covering all edges and the sides.
*Use a fork to poke holes across the entire surface of the dough.
*Bake 15 minutes, until lightly browned and puffy.
*Remove from the oven and let cool 10 minutes.
*Cover and refrigerate 30 minutes.
(for the cream)
*Combine water and gelatin in a bowl.
*Let the gelatin bloom for a few minutes, then microwave 10 seconds, until melted.
*In a large bowl, add the coconut milk, condensed milk or honey, miso, jam, lemon juice, and optional food cloloring, and whisk until homogenous.
*Stir in the melted gelatin and mix until combined.
*Take the pan out of the refrigerator.
*Pour thre berry cream on top of the shortbread.
*Tap gently against the counter and smooth out the top with a spatula.
*Cover and refrigerate at least 4 hours or overnight.
(for the topping)
*Cut into 16 even pieces, and garnish with the optinala topping.
-makes 16-
Note: I found this recipe in "SUNSET" magazine.
Labels: bar cookie recipe, berry recipe, Matcha recipe
250g butter
250g white chocolate, chopped
4 eggs
250g superfine sugar
90g dark brown sugar
pinch of salt
1 t vanilla extract
250g all purpose flour, sifted
300g cream cheese
2 T egg yolks
400g raspberries
3 graham crackers
[how to make]
*Preheat the oven to 350 degrees.
*Grease a 35cm(14") X 25cm(10") deep baking pan, then line it with baking parchment.
*Melt the butter in a pan over a gentl heat.
*Remove from the heat and add the white chocolate to the butter and stir occasionally, so that the white chocolate melts.
*Whisk together in a bowl the eggs and the caster sugar and brown sugar with the salt and vanilla until the mixture is thick and creamy and the mixture has doubled in size.
*Fold in the flour and the chocolate mixtuer and then pour the batter into the prepared tin.
*In a separate bowl, whisk together the cream cheese, icing sugar and egg yolks until smooth.
*Sprinkle the raspberries over the top of the blondie mixture and then place spoonfuls of the cream cheese mixture between the raspberries.
*Crush the graham crackers into small pieces with your hands and sprinkle over the raspberries and cream cheese.
*Bake for 30 to 40 minutes, then remove from the oven and leave to cool in the tin completely.
*Remove the lining paper and cut the blondies into 24 squares to serve.
(Store in an airtight container to up to 3 days.)
-makes 24-
Note: I used the recipe from "The Perfect Afternoon Tea Recipe Book".
Labels: bar cookie recipe, blondies recipe
*Preheat the oven to 350 degrees.
*Butter the bottom and sides of a 9" X 13" baking pan and line the pan with parchment paper so that the paper extends about 1" above the long sides of the pan.
*Place the flour, cornstarch, brown sugar, granulated sugar, espresso powder, and salt in the bowl of a food processor.
*Process for a few seconds to mix.
*Scatter the cubes of cold butter over the flour mixture and pulse the machine until the mixture resembles coarse meal.
*Press the flour butter mixture into the prepared pan in an even layer and bake the shortbread for about 20 minutes or until set and lightly colored.
*Place the shortbread layer in the pan on a wire rack and allow to cool to room temperature.
(for topping)
*Lower the temperature of the oven to 300 degrees.
*Cut 4 oz. of the milk chocolate into 1/3" chunks.
*Place the chunks in a small bowl and refrigerate while the shortbread layer is cooling.
*Break the remaining 2 oz. of milk chocolate into small pieces.
*Place the pieces of chocolate and 1 1/2 cups of the chopped walnuts in the bowl of a food processor.
*Pulse the machine until the mixture is coarsely ground.
*Place the ground chocolate nut mixture in a bowl and set aside.
*In a medium sized heavy saucepan, combine the cream, butter, corn syrup, and sugar.
*Cook over medium heat, stirring constantly with a wooden spoon, until the butter melts and the sugar dissolves.
*Increase the heat and bring the syrup to a boil.
*Insert a candy thermometer and cook, without stirring, for about 3 to 4 minutes or until the candy thermometer registers 230 degrees.
*Remove the pan from the heat and stir in the ground chocolate nut mixture and the remaining chopped walnuts.
*Transfer the nut sugar mixture to a medium sized heatproof bowl and let cool for 5 minutes.
*In a small bowl, using a wire whisk, whisk the rum, espresso powder, and vanilla extract until the espresso powder dissolves.
*Add the eggs and whisk until well blended.
*Using a wooden spoon, stir the egg mixture into the nut sugar mixture, then fold in the chilled chocolate chunks.
*Pour the topping onto the shortbread layer and spread evenly with a small, metal offset spatula.
*Bake about 35 minutes or until the topping is set
*Remove the pan from the oven and place on a rack.
*Allow to set, at room temperature, for at least 6 hours, or preferably overnight, covering the pan with foil
*Run a thin knife between the cooled bar and the unlined sides of the pan to loosen.
*Invert onto a baking sheet and remove the parchment paper.
*Invert onto a work surface.
*Cut the bars, using a heart-shaped or a round cookie cutter.
*Keep at room temperature, tightly covered with foil, for up to 2 days.
- makes 2 to 3 dozen -
Note: I found this recipe in "Chocolate Passion" by Tish Boyle and Timothy Moriarty/
Labels: bar cookie recipe, Chocolate and Walnut Bars recipe, Valentine recipe
This recipe was taken from "Cook's Country".
1 1/2 cups all-purpose flour
1 3/4 cups sliced almonds
1/3 cup granulated sugar
1/3 cup packed light brown sugar
plus 1 T
1/2 t table salt plus a pinch
12 T cold unsalted butter, cut into 1/2"
1 1/2 lbs frozen peaches, partially thawed
1/2 sup peach preserves
1/2 t grated lemon zest
1 t fresh lemon juice
>how to make<
*Adjust oven rack to middle position and heat oven to 375 degrees.
*Line 13" x 9" baking pan with aluminum foil, allowing excess to overhang pan edges.
*Spray pan with cooking spray.
*Process flour, 1 1/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 t salt in food processor until combined, about 5 seconds.
*Add butter and pulse mixture until it resembles coarse meal, about twenty 1-second pulses.
*Transfer 1/2 cup flour mixture to small bowl and set aside.
*Press remaining flour mixture firmly and evenly into bottom of prepared baking pan.
*Bake until golden brown, about 15 minutes.
*Meanwhile, toss remaining 1 T brown sugar with reserved flour mixture. Set aside.
*While crust is baking, remove blade from food processor and wipe out workbowl.
*Pulse peaches and preserves in food processor until mixture has 1/4" chunks, about five 1-second pulses.
*Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
*Off heat, add pinch salt, lemon zest, and lemon juice.
*Pour mixture over hot crust.
*Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
*Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
*Cool to room temperature, at least 2 hours.
*Using foil overhang, lift from pan and cut into 24 squares.
*Squares are best served on day they are baked because the crust can become soggy with time.
(To revive, simply place leftover squares side by side on a baking sheet and heat in a 350-degree oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.)
-serves 24-
Labels: bar cookie recipe, peach dessert recipe, Square recipe
