Life just has been insane lately! But never fear I am here with a tasty holiday treat update.
This week I made Butter tart Squares for a work luncheon, and while I neglected to take pictures because they turned out kind of awful looking (but yummy), I am going to post the recipe! I improvised the recipe, using two recipes for guidance, and just doing my own thing.
I love butter tarts and as we have a German intern who has a desire for things Canadian I thought these would be a great treat.
I will probably document the process or add pictures later as I totally plan on making these again for Santamas eve! (Santamas is my new secular word for all things Christmas, not that I have an issue with using Christmas, I just find it hilarious).
Ingredients
For Shortbread Base:
1 & 1/3 cups all purpose flour
2 tbsp granulated sugar
1/2 cup cold butter cut into cubes (cold is essential)
For Buttertart Filling
1/4 cup softened butter (I use melted, but it's not necessary)
1 & 1/4 cup packed Golden Yellow (or light) brown sugar
2 large eggs (these are added one at a time)
1/4 cup of golden corn syrup
1/2 tsp of vanilla extract (if you like more vanilla add 1tsp if you don't like vanilla leave it out entirely)
1 tbsp all purpose flour
1/8 tsp salt
1/2 tsp baking powder
1/2 cup plumped raisins
Directions:
Preheat oven to 350F.
To plump raisins place in a glass container (i use a pyrex measuring cup) double it's size and pour boiling water over top. Let sit for 20 min or so
Grease an 8x8 inch glass baking dish or other pan (you will most likely serve the squares right from the dish) with nonstick cooking spray or butter
1. combine flour and sugar in a mixing bowl, cut in cold butter with a pastry cutter until crumbly (and combined)
2. Press mixture into the greased baking dish with a fork, spatula, or the palm of your hands. The shortbread should be flat, and not travel up the sides of the dish.
3. Bake in preheated oven for 20-25 minutes or until golden along the outside edges (you will bake this again, so it doesn't need to be completely baked
4. place on wire rack and allow to cool for 15-20 minutes
While your shortbread is cooling, it's the perfect time to make your filling!! Don't turn the oven off, as you'll want it to remain at 350F for the next part. Also remember to scrape down the sides of your bowl while you're mixing.
1. Drain the raisins and pat dry or lay on paper towels to dry (not too dry just not soaking wet)
2. beat together butter and sugar until light and fluffy (if using melted butter it will be dense but still fluffy)
3. Beat in eggs, one at a time until combined
4. Beat in corn syrup, then beat in vanilla if desired
5. Stir in with spatula or wooden spoon flour, salt and baking powder until combined
Now that you're filling is ready and your shortbread has cooled you can combine them both!
1. Sprinkle the drained raisons over the short bread base evenly (creates a layering effect)
2. Using a spatula, pour the buttertart filling over the shortbread and raisins evenly
3. shake the baking dish around so that the filling is even and air bubbles rise
4. Bake uncovered in the preheated oven at 350F for another 15-20 minutes, watch it carefully the last 5-10 minutes (depending on your oven). Do not let the buttertart mixture bubble, the sugar will turn into a sticky candy like substance and while still tasty, it won't look awesome. (ask me how i know)
When it's all done, take it out of the oven, place the baking dish on a wire rack to cool and set, and then enjoy!
Phew! So now that I've given you my version of this tasty recipe, I can't really take the credit, most of my guidance for it came from these two recipes, which if you don't like mine you should totally try out!
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I actually do this type of thing a lot, take two or three recipes and make my own, so I may end up posting more of that.
Next up: Knitting updates....(uh, maybe next week)
