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Reviewed as part of a "Adopted Recipes Swap"...These have a pleasant, not-overly-sweet flavor that goes nicely with a cup of afternoon tea or coffee. My only complaint is I found the term "batter" to be misleading. I would describe it more as "crumbs". This wasn't a problem when making the crust, you just press them into the pan, but it did make it difficult to prepare the lattice top. Next time I would either add a small amount of water to the reserved crumbs to form more of a pastry dough before rolling out or just sprinkle the crumbs on top. I also noticed they tasted better and were moister the second day so I would recommend baking them the day before you are going to serve them.

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Marg (CaymanDesigns) April 04, 2005

I used Gluten free flour which always tends to change the result of the recipe a little. I enjoyed this though. It was a moist slice - one that I'll make again.

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SandraMK October 06, 2002
Linzer Bar