1、Citrus bars

Crisp shortbread biscuit base with a creamy citrus curd baked onto the top

Citrus bars recipe

Ingredients

Method

Line the base and sides of a shallow rectangular tin (about 23 x 33cm) with baking parchment, snipping the corners so that it comes up the sides of the tin. Tip the flour, sugar and butter into a food processor and whizz until it forms fine crumbs. Tip into the prepared tin and smoothly level with the back of a metal spoon, pressing it down lightly. Bake for 20-25 mins until pale golden.
  • To make the topping, finely grate the zest from the lemons and orange and squeeze out all the juice. Measure the juice – you need 120ml. Whisk together the eggs and sugar using an electric whisk for 1 min, then add the citrus zest and juices, and whisk again briefly. Sift in the flour and whisk well to mix. Pour over the shortbread and bake for 15-20 mins until the topping has just set. Cool completely in the tin, then lift out of the tin using the lining paper. Dust thickly with icing sugar and cut into 3 down the length and 6 across to make 18 bars.

  • https://www.truecookbook.com/recipe/citrus-bars-2895/

    2、Apricot-Fig Meringue Bars

  • Makes: 24 bars
  • Prep: 30 mins
  • Cool: 5 mins
  • Bake: 33 mins 350/325 degrees F
  • Apricot-Fig Meringue Bars recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Coat foil with nonstick cooking spray. Set pan aside. In a large bowl, use a pastry blender to cut butter into cookie mix until mixture resembles coarse crumbs. Stir in the lightly beaten egg until mixture begins to cling together. Press dough into the bottom of the prepared pan.
    2. Bake in the preheated oven for 15 to 18 minutes or until set and lightly browned. Cool crust in pan on a wire rack for 5 minutes. In a food processor, combine figs and preserves. Cover and process until a thick paste forms. Spread fig mixture over the crust. Set aside.
    3. Reduce oven temperature to 325 degrees F. In a large bowl, combine egg whites and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add the sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Spread the meringue over the fig mixture, swirling to create peaks.
    4. Bake for 18 to 22 minutes or until meringue is set and lightly browned. Cool completely in pan on a wire rack. Cut into bars. Lift the cut bars out of the pan. Makes 24 bars.

    3、Apricot-Pistachio Oat Bars

  • Makes: 16 servings
  • Makes: 16 bars
  • Prep: 20 mins
  • Bake: 30 mins 325°F
  • Apricot-Pistachio Oat Bars recipe

    Ingredients

    Method

    1. Preheat oven to 325 F. Line an 8x8x2-inch baking pan with foil, extending foil over pan edges. Lightly coat foil with nonstick cooking spray; set aside.
    2. In a medium bowl combine flour, oats, and brown sugar. Stir in butter until mixture clings together. Press 3/4 cup of the oats mixture into bottom of pan.
    3. For filling, in a small saucepan over low heat bring condensed milk and, if desired, saffron or cardamom to boiling. In a bowl combine coconut, nuts, dates, and apricots; add condensed milk mixture. Stir to combine. Pour coconut mixture over oats layer, using a spatula to spread evenly. Sprinkle remaining oats mixture over filling.
    4. Bake for 30 minutes or until lightly golden. Cool on a rack for 5 minutes. Lift from pan by foil edges; cool completely. Cut in rectangles. Makes 16 bars.

    4、Austrian Chocolate Walnut Bars

  • Makes: 40 servings
  • Prep: 40 mins
  • Bake: 40 mins 375°F
  • Stand: 1 hr to 2 hrs
  • Austrian Chocolate Walnut Bars recipe

    Ingredients

    Method

    1. Preheat oven to 375 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar. Beat until combined, scraping side of bowl occasionally. Gradually add flour, beating on low speed just until combined (mixture will look slightly dry). Press mixture into prepared pan. Bake in the preheated oven for 10 minutes. Carefully spread preserves over hot crust.
    2. In another large bowl, beat eggs on medium-high speed for 3 minutes. Add the 1-1/2 cups brown sugar, the cocoa powder, vanilla, and salt. Beat on low speed for 3 minutes. Gradually add the finely ground walnuts, beating just until combined.
    3. Carefully spread chocolate mixture evenly over preserves. Bake about 30 minutes or until set. Cool completely in pan on a wire rack.
    4. In a medium heavy saucepan, combine bittersweet chocolate and the 3 tablespoons butter. Cook and stir over low heat until melted. Stir in corn syrup and rum. Spread icing over cooled uncut cookies. If desired, top with the walnut halves. Let stand for 1 to 2 hours or until chocolate is set. Using a sharp knife, loosen edges of cookies from sides of pan. Cut into bars. Makes about 40 bars.

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