Wednesday, November 24, 2010

Don't Give These A Raspberry- Raspberry Crumb Bars

Sorry for the length of time since the last post- had some computer issues getting on to the blog site- but I have been continuing on baking my way through the Flour bakery cookbook.  Still have not made anything that isn't delicious, and still so many more recipes to try.  These cookies are a little complicated and time consuming, but are special and worth the time it takes.  Similar to a linzer cookie (one of my old bakery favorites) but more delicate, and they melt in your mouth. I was hoping to have a better picture, but they were eaten before I could retake the photo.

Raspberry Crumb Bars
from Flour by Joanne Chang with Christie Matheson

Rick's Shortbread
1 1/2 cups unsalted butter
1/2 cup (100 grams) granulated sugar
3 tablespoons confectioner's sugar
2 egg yolks
1 teaspoon vanilla extract
1 1/4 cups (175 grams) unbleached all-purpose flour
1 1/2 cups (180 grams) cake flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt

1 1/2 cups (510 grams) raspberry jam with seeds
1/4 cup (35 grams) confectioner's sugar

To make the shortbread: Using a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and confectioner's sugar on medium speed for about 5 minutes, or until light and fluffy. Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and paddle to release any clinging butter or sugar. Beat in the egg yolks and vanilla on medium speed for 2 to 3 minutes or until thoroughly combined. Scrape the bowl and paddle again to make sure the egg yolks are thoroughly incorporated.
     In a medium bowl, sift together the all-purpose flour, cake flour, baking powder and salt. On low speed, gradually add the flour mixture to the butter-sugar mixture and mix for about 15 seconds , or until the flour mixture is totally incorporated and the dough is evenly mixed. Stop the mixer and scrape the bowl again to make sure all of the flour mixture is thoroughly incorporated.
    Scrape the dough onto a sheet of plastic wrap.  Remove 1/4 of the dough to a separate sheet of plastic wrap.  Wrap the remaining 3/4 of the dough entirely in the plastic wrap, pressing down to form a disk about 8 inches in diameter and 1 inch thick.  Refrigerate the dough disk for about 30 minutes, or until the dough has firmed up but is still somewhat pliable.  Pat the reserved 1/4 of the dough into a small disk, wrap in plastic wrap and freeze for at least 2 hours or until hard.  Position a rack in the center of the oven and preheat the oven to 350 degrees F.
     Lightly flour the 8-inch dough disk and two large sheets of parchment paper.  Place the dough between the sheets of parchment and roll it out into a rectangle about 13x9 inches and 1/4 to 1/3 inch thick.  Carefully peel off the top sheet of parchment. Trim the edges so the rectangle has fairly neat sides.  Transfer the bottom sheet of parchment with the dough to a baking sheet.  Trim the parchment so it fits the baking sheet.  Bake for about 20 minutes or until the shortbread is light brown- about the same color as maple wood.  Remove the shortbread from the oven (leave oven on), let cool for 10 to 15 minutes and then spoon the raspberry jam on top of the still-warm shortbread. Spread it in an even layer  with a spoon or spatula, covering the surface. If the jam is stiff, put it in a small bowl and stir it with a wooden spoon to smooth it out and loosen it up before you put it on the shortbread.  Remove the smaller dough disk from the freezer, and, using the large holes on a box grater, grate it into large flakes.  Evenly sprinkle the large flakes over the jam.  Return the baking sheet to the oven and bake for another 20 to 25 minutes or until the top is lightly browned. Let cool completely on the baking sheet on a wire rack.  When cooled, sit the confectioner's sugar evenly over the top.  Trim the edges again and then cut into 9 large bars.  (I cut into smaller bars).  The bars can be stored in an airtight container at room temperature for 5 days. ((post by Susan))

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