Linzer Bar
I adopted this recipe from Recipezaar in August 2006. I haven't tried the recipe, but I hope to very soon. Here is what the original poster said about this recipe: "You can take one of two approaches for the top crust here - a lattice top is more traditional and a little more work - the dough can be a little crumbly so you need to add a little water to roll it out. You can skip the lattice and simply crumble the top crust dough over the jam and bake. It will look more like a cobbler. Either way will taste just fine!"
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INGREDIENTS
Nutrition- 1 3⁄4cups unsifted flour
- 1⁄4cup sugar
- 1⁄4
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon salt
- 1⁄2
- 1⁄4cup dark corn syrup
- 1
- 1⁄2cup raspberry jam or 1/2 cup preserves
- 2tablespoons flour
DIRECTIONS
- In a large bowl stir together flour, sugar, brown sugar, baking powder, salt and cinnamon.
- With a pastry blender or two knives use scissor style, cut in butter or margarine until coarse crumbs form.
- With a fork stir in corn syrup and egg just until mixed.
- Reserve 1/2 cup batter.
- Press remaining batter into a 9x9x2-inch baking pan.
- spread with jam.
- Stir 2 tablespoons flour into the reserved batter.
- If preparing a lattice add a couple tablespoons of water - one at a time - to make the dough easy to roll out. If you are dropping the dough by spoonfulls then just evenly scatter the top "crust" over the jam for a "spotty" look and bake.
- On a floured surface roll out to 1/4-inch thickness.
- Cut into 1/4-inch wide strips.
- Lattice strips over jam.
- Bake in 375-degree oven 30 minutes, or until set. Cool.
- Cut into bars. Serving size is really up to you - cut into as many bars as you want.