Recipe of Quick Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic
date: 2020-06-19T07:50:05.316Z
image: https://img-global.cpcdn.com/recipes/bca3cbe86af78520/751x532cq70/vickys-pear-shortbread-streusal-bars-gf-df-ef-sf-nf-picnic-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/bca3cbe86af78520/751x532cq70/vickys-pear-shortbread-streusal-bars-gf-df-ef-sf-nf-picnic-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/bca3cbe86af78520/751x532cq70/vickys-pear-shortbread-streusal-bars-gf-df-ef-sf-nf-picnic-recipe-main-photo.jpg
author: Loretta Ortega
ratingvalue: 4
reviewcount: 4080
recipeingredient:
- " Base" - "150 g 1 14 cups glutenfree plain flour" - "1/8 tsp xanthan gum if using GF flour" - "112 g (1/2 cup) gold foilwrapped Stork margarine block cubed" - "50 g (1/4 cup) granulated sugar" - " Filling" - "6 large pears around 2lbs diced" - "2 tbsp granulated sugar" - "1/2 tsp ground cinnamon" - "1/2 tsp vanilla extract" - " Topping" - "120 g (1 cup) glutenfree plain flour" - "100 g (1/2 cup) light brown sugar" - "1 tsp ground cinnamon" - "1/4 tsp ground cardamom" - "1/4 tsp ground ginger" - "112 g (1/2 cup) gold foilwrapped Stork margarine block" - "90 g (1 cup) glutenfree rolled oats"
recipeinstructions:
- "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"
categories:
- Recipe
tags:
- vickys - pear - shortbread
katakunci: vickys pear shortbread
nutrition: 141 calories
recipecuisine: American
preptime: "PT30M"
cooktime: "PT30M"
recipeyield: "1"
recipecategory: Dessert
---
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, vickys pear shortbread streusal bars, gf df ef sf nf #picnic. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look 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 yummy. It's appreciated 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 whole life.
We stock a wide range of individually wrapped biscuits from top brands. My local supermarket has stopped selling it but it costs the same to make it myself. Vickys Chocolate Tiffin (Fridge Cake), GF DF EF SF NF. Here is how you achieve that.
To begin with this particular recipe, we must prepare a few ingredients. 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:
1. Make ready Base 1. Make ready 150 g (1 & 1/4 cups) gluten-free / plain flour 1. Make ready 1/8 tsp xanthan gum if using GF flour 1. Prepare 112 g (1/2 cup) gold foil-wrapped Stork margarine block, cubed 1. Take 50 g (1/4 cup) granulated sugar 1. Prepare Filling 1. Prepare 6 large pears, around 2lbs, diced 1. Prepare 2 tbsp granulated sugar 1. Make ready 1/2 tsp ground cinnamon 1. Make ready 1/2 tsp vanilla extract 1. Take Topping 1. Take 120 g (1 cup) gluten-free / plain flour 1. Make ready 100 g (1/2 cup) light brown sugar 1. Take 1 tsp ground cinnamon 1. Get 1/4 tsp ground cardamom 1. Make ready 1/4 tsp ground ginger 1. Make ready 112 g (1/2 cup) gold foil-wrapped Stork margarine block 1. Prepare 90 g (1 cup) gluten-free rolled oats
They are light, fluffy, tangy, and taste amazing. They are also super easy to make! I used one lemon for these muffins and now I need to figure out what to do with the rest. Recipe: The Most Lemony of Lemon Muffins.
##### Instructions to make Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic:
1. Line a 9"× 9" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350F 1. 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 1. 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 1. 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 1. Drain then let sit 5 minutes and drain again 1. 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 1. 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 1. Spread the topping over the pears, press in lightly and bake for 35 minutes until golden 1. Let cool and set completely in the tin 1. Remove from the tin and slice into squares 1. These can be individually wrapped and frozen for up to a month 1. Brilliant for packed lunch boxes or served with custard or ice cream
I used one lemon for these muffins and now I need to figure out what to do with the rest. Recipe: The Most Lemony of Lemon Muffins. See more ideas about Desserts, Recipes, Food. These pear pie crumble bars are made up of three components. It's the same basic crust I use for most of my pie bars, including apple butter pie bars and my pumpkin pie bars.
So that's going to wrap it up with this special food vickys pear shortbread streusal bars, gf df ef sf nf #picnic recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/bca3cbe86af78520/751x532cq70/vickys-pear-shortbread-streusal-bars-gf-df-ef-sf-nf-picnic-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/bca3cbe86af78520/751x532cq70/vickys-pear-shortbread-streusal-bars-gf-df-ef-sf-nf-picnic-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/bca3cbe86af78520/751x532cq70/vickys-pear-shortbread-streusal-bars-gf-df-ef-sf-nf-picnic-recipe-main-photo.jpg
author: Loretta Ortega
ratingvalue: 4
reviewcount: 4080
recipeingredient:
- " Base" - "150 g 1 14 cups glutenfree plain flour" - "1/8 tsp xanthan gum if using GF flour" - "112 g (1/2 cup) gold foilwrapped Stork margarine block cubed" - "50 g (1/4 cup) granulated sugar" - " Filling" - "6 large pears around 2lbs diced" - "2 tbsp granulated sugar" - "1/2 tsp ground cinnamon" - "1/2 tsp vanilla extract" - " Topping" - "120 g (1 cup) glutenfree plain flour" - "100 g (1/2 cup) light brown sugar" - "1 tsp ground cinnamon" - "1/4 tsp ground cardamom" - "1/4 tsp ground ginger" - "112 g (1/2 cup) gold foilwrapped Stork margarine block" - "90 g (1 cup) glutenfree rolled oats"
recipeinstructions:
- "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"
categories:
- Recipe
tags:
- vickys - pear - shortbread
katakunci: vickys pear shortbread
nutrition: 141 calories
recipecuisine: American
preptime: "PT30M"
cooktime: "PT30M"
recipeyield: "1"
recipecategory: Dessert
---
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, vickys pear shortbread streusal bars, gf df ef sf nf #picnic. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look 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 yummy. It's appreciated 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 whole life.
We stock a wide range of individually wrapped biscuits from top brands. My local supermarket has stopped selling it but it costs the same to make it myself. Vickys Chocolate Tiffin (Fridge Cake), GF DF EF SF NF. Here is how you achieve that.
To begin with this particular recipe, we must prepare a few ingredients. 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:
1. Make ready Base 1. Make ready 150 g (1 & 1/4 cups) gluten-free / plain flour 1. Make ready 1/8 tsp xanthan gum if using GF flour 1. Prepare 112 g (1/2 cup) gold foil-wrapped Stork margarine block, cubed 1. Take 50 g (1/4 cup) granulated sugar 1. Prepare Filling 1. Prepare 6 large pears, around 2lbs, diced 1. Prepare 2 tbsp granulated sugar 1. Make ready 1/2 tsp ground cinnamon 1. Make ready 1/2 tsp vanilla extract 1. Take Topping 1. Take 120 g (1 cup) gluten-free / plain flour 1. Make ready 100 g (1/2 cup) light brown sugar 1. Take 1 tsp ground cinnamon 1. Get 1/4 tsp ground cardamom 1. Make ready 1/4 tsp ground ginger 1. Make ready 112 g (1/2 cup) gold foil-wrapped Stork margarine block 1. Prepare 90 g (1 cup) gluten-free rolled oats
They are light, fluffy, tangy, and taste amazing. They are also super easy to make! I used one lemon for these muffins and now I need to figure out what to do with the rest. Recipe: The Most Lemony of Lemon Muffins.
##### Instructions to make Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic:
1. Line a 9"× 9" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350F 1. 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 1. 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 1. 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 1. Drain then let sit 5 minutes and drain again 1. 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 1. 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 1. Spread the topping over the pears, press in lightly and bake for 35 minutes until golden 1. Let cool and set completely in the tin 1. Remove from the tin and slice into squares 1. These can be individually wrapped and frozen for up to a month 1. Brilliant for packed lunch boxes or served with custard or ice cream
I used one lemon for these muffins and now I need to figure out what to do with the rest. Recipe: The Most Lemony of Lemon Muffins. See more ideas about Desserts, Recipes, Food. These pear pie crumble bars are made up of three components. It's the same basic crust I use for most of my pie bars, including apple butter pie bars and my pumpkin pie bars.
So that's going to wrap it up with this special food vickys pear shortbread streusal bars, gf df ef sf nf #picnic recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!