Black Currant Shortbread Bars

| 0
AuthoradminCategoryDifficultyBeginner

Black Currants and Shortbread. A delicious combination!

Black Currant Short Bread
Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
Ingredients for the Crust and Streusel Topping
 1.30 cups Unsalted Butter, melted and cooled to just warm
 1 cup Granulated Sugar
 0.75 tsp Table Salt
 2 Large Egg Yolks
 3.20 cups Flour
Ingredients for the Black Currant Topping:
 2.50 cups Black Currants
 1 cup Granulated Sugar
 0.25 cup Water
1

Line the bottom and sides of a 13×9 metal baking pan with parchment paper or foil.

2

In a medium bowl, mix together butter, sugar, salt, and egg yolks with a spoon until smooth. Add in the flour and mix until just combined.

3

Remove 2 cups of the crust mixture and press into the lined pan. Set the unused portion of the crust aside.
Place the pan in the freezer while the oven pre-heats to 325 degrees F.

4

While the oven is preheating and the crust is chilling start on the blackcurrant topping. Combine blackcurrants, sugar and water in a saucepan and bring to a boil. Then, reduce heat to medium-low and continue simmering for 8 minutes. Remove from the heat and let the mixture cool while the crust bakes.

5

Once the oven is preheated, remove the crust from the freezer and place in the oven to bake for 20 minutes, or until the sides are lightly browned. Then remove from the oven, and increase oven temperature to 350 degrees F. Spread the blackcurrant jam on top, and sprinkle the left over crust mixture on top. Place the bars near the top of the oven and bake for 25 minutes, or until the streusel is lightly browned

6

Allow the bottom of the pan to cool completely before taking the bars out of the pan. Remove the bars by grabbing onto the parchment paper or foil. Then cut into 24 even bars. Keep the bars in an airtight container in the fridge for up to a week.

7

Recipe adapted from a recipe found at Her Cup of Joy at http://www.hercupofjoy.com/2015/06/26/fresh-blackcurrant-shortbread-bars/

Ingredients

Ingredients for the Crust and Streusel Topping
 1.30 cups Unsalted Butter, melted and cooled to just warm
 1 cup Granulated Sugar
 0.75 tsp Table Salt
 2 Large Egg Yolks
 3.20 cups Flour
Ingredients for the Black Currant Topping:
 2.50 cups Black Currants
 1 cup Granulated Sugar
 0.25 cup Water

Directions

1

Line the bottom and sides of a 13×9 metal baking pan with parchment paper or foil.

2

In a medium bowl, mix together butter, sugar, salt, and egg yolks with a spoon until smooth. Add in the flour and mix until just combined.

3

Remove 2 cups of the crust mixture and press into the lined pan. Set the unused portion of the crust aside.
Place the pan in the freezer while the oven pre-heats to 325 degrees F.

4

While the oven is preheating and the crust is chilling start on the blackcurrant topping. Combine blackcurrants, sugar and water in a saucepan and bring to a boil. Then, reduce heat to medium-low and continue simmering for 8 minutes. Remove from the heat and let the mixture cool while the crust bakes.

5

Once the oven is preheated, remove the crust from the freezer and place in the oven to bake for 20 minutes, or until the sides are lightly browned. Then remove from the oven, and increase oven temperature to 350 degrees F. Spread the blackcurrant jam on top, and sprinkle the left over crust mixture on top. Place the bars near the top of the oven and bake for 25 minutes, or until the streusel is lightly browned

6

Allow the bottom of the pan to cool completely before taking the bars out of the pan. Remove the bars by grabbing onto the parchment paper or foil. Then cut into 24 even bars. Keep the bars in an airtight container in the fridge for up to a week.

7

Recipe adapted from a recipe found at Her Cup of Joy at http://www.hercupofjoy.com/2015/06/26/fresh-blackcurrant-shortbread-bars/

Black Currant Shortbread Bars

Sharing is caring!