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Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic

To make Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic you need 18 ingredients and 12 steps. Here is how you cook that.

Ingredients of Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic :

Prepare Base.

Prepare (1 & 1/4 cups) gluten-free / plain flour.

You need to prepare xanthan gum if using GF flour.

You need to prepare gold foil-wrapped Stork margarine block, cubed.

Provide granulated sugar.

Use Filling.

Prepare large pears, around 2lbs, diced.

You need to prepare granulated sugar.

Prepare ground cinnamon.

You need vanilla extract.

You need to prepare Topping.

Prepare gluten-free / plain flour.

You need to prepare light brown sugar.

You need to prepare ground cinnamon.

You need to prepare ground cardamom.

Provide ground ginger.

You need gold foil-wrapped Stork margarine block.

Prepare gluten-free rolled oats.

Short Tips:

If a recipe says to use a particular sort of pan, then use that pan. If you only own one nonstick pan, the most effective tip we can provide you with is to wait for a decent sale at a kitchen store, then buy yourself a stainless steel pan and a cast iron frying pan. Additionally its sensible idea to exchange low cost nonstick pans each few years, as the coating can wear down over the years.

step by step :Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic

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.

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Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic, family's new favorite!