I may not be a big fan of being in the kitchen but baking I enjoy. The holidays always mean sweet treats and shortbread is one of my favourite. I’m a bit of a traditionalist when it comes to shortbread but this Mulled Cider Shortbread Bar recipe might just have me trying something new this holiday.
Mulled Cider is another holiday favourite in our home, though I have yet to make it myself. Combining shortbread with mulled cider sounds like a delicious holiday hi-bred.
2 cups (500 mL) all-purpose flour
3⁄4 cup (175 mL) cold Gay Lea Unsalted Butter, cut into cubes
1⁄2 cup (125 mL) instant dissolving sugar
1⁄2 tsp (2 mL) salt
6 egg yolks
2 cups (500 mL) instant dissolving sugar
1⁄3 cup (75 mL) all-purpose flour
1 1/2 cups (375 mL) apple cider
2 tsp (10 mL) finely grated orange zest
2 tsp (10 mL) ground cinnamon
1 tsp (5 mL) baking powder
1⁄2 tsp (2 mL) ground nutmeg
2 tbsp (30 mL) icing sugar
Crust: Preheat the oven to 350°F (180°C). Combine the flour, butter, sugar and salt in a food processor; pulse until crumbly. Firmly press the dough into a 9 x 13-inch (3 L) baking pan lined with foil. Bake for 25 minutes or until pale golden around the edges.
Filling: Meanwhile, whisk the egg yolks with the sugar and flour until a very thick paste forms. Whisk in the apple cider, orange zest, cinnamon, baking powder and nutmeg until smooth.
Reduce the oven temperature to 300°F (150°C). Pour the egg mixture over the hot crust. Bake for 45 to 50 minutes or until just set. Cool to room temperature. Chill for at least 4 hours or until firm. Dust the top with the icing sugar and slice into bars.
Makes 32 bars
- Make-ahead: Transfer the bars to an airtight container and store, in the refrigerator, for up to 4 days or in the freezer for up to 1 month.
- Ingredient Source: If apple cider isn’t available at the supermarket, use any cold pressed apple juice available. Or, try purchasing a cup of fresh cider from a local coffee house.
Source: image and recipe Courtesy Gay Lea Foods Co-operative Ltd.