Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, vickys pear shortbread streusal bars, gf df ef sf nf #picnic. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook vickys pear shortbread streusal bars, gf df ef sf nf #picnic using 18 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic:
- Prepare Base
- Make ready 150 g (1 & 1/4 cups) gluten-free / plain flour
- Get 1/8 tsp xanthan gum if using GF flour
- Make ready 112 g (1/2 cup) gold foil-wrapped Stork margarine block, cubed
- Make ready 50 g (1/4 cup) granulated sugar
- Make ready Filling
- Take 6 large pears, around 2lbs, diced
- Get 2 tbsp granulated sugar
- Prepare 1/2 tsp ground cinnamon
- Get 1/2 tsp vanilla extract
- Get Topping
- Take 120 g (1 cup) gluten-free / plain flour
- Prepare 100 g (1/2 cup) light brown sugar
- Prepare 1 tsp ground cinnamon
- Get 1/4 tsp ground cardamom
- Prepare 1/4 tsp ground ginger
- Prepare 112 g (1/2 cup) gold foil-wrapped Stork margarine block
- Get 90 g (1 cup) gluten-free rolled oats
Steps 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
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