olga_d_ont
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SCOTTISH FRUIT SQUARES:
This is a classic Scottish bar cookie from the city of Eyemouth.
In Scotland, it’s a standard bakery item all year, although the buttery pastry and the colorful icing make it perfect for Christmas.
BUTTER PASTRY:
2 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, cut into pieces
1/4 cup corn oil
1 large egg, separated
2 teaspoons fresh lemon juice
2 to 3 Tablespoons cold water
FILLING:
1 cup chopped walnuts
1 cup currants
1 cup flaked sweetened coconut
1 cup raisins
1 cup sugar
1/2 cup unsalted butter, melted
1 large egg, beaten
ICING AND TOPPING:
2 cups confectioners’ sugar
4 to 5 Tablespoons fresh orange juice
1 cup candied cherries, chopped
Measure the flour and salt into a large mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat together the corn oil, egg white, lemon juice, and 2 Tablespoons of the water. Sprinkle the liquids over the flour mixture and toss with a fork until the pastry holds together in a ball. Add more water if necessary. Cover and chill for 30 minutes.
Preheat the oven to 375 F. Roll the pastry out to fit the bottom and sides of a 15 1/4 x 10 1/4 x 3/4 inch jelly roll pan. Prick all over with a fork. Bake for 10 to 15 minutes, until light brown.
To make the filling, combine the walnuts, currants, coconut, raisins, and sugar in a large bowl. Mix in the melted butter, the egg, and the egg yolk. Spread the mixture over the bottom of the pastry. Bake for 30 minutes or until set and the edges are golden brown.
While the bars bake, make the icing. Mix the confectioners’ sugar (also known as icing or powdered sugar) with the orange juice in a small bowl until the icing is smooth and rather soft, but not runny, and spread over the bars. Sprinkle evenly with the cherries. Cool completely before cutting into squares. The bars are easiest to cut the day after baking.
Makes twelve 3-inch or forty-eight 1 1/2 inch bars.
The Great Holiday Baking Book
This is a classic Scottish bar cookie from the city of Eyemouth.
In Scotland, it’s a standard bakery item all year, although the buttery pastry and the colorful icing make it perfect for Christmas.
BUTTER PASTRY:
2 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, cut into pieces
1/4 cup corn oil
1 large egg, separated
2 teaspoons fresh lemon juice
2 to 3 Tablespoons cold water
FILLING:
1 cup chopped walnuts
1 cup currants
1 cup flaked sweetened coconut
1 cup raisins
1 cup sugar
1/2 cup unsalted butter, melted
1 large egg, beaten
ICING AND TOPPING:
2 cups confectioners’ sugar
4 to 5 Tablespoons fresh orange juice
1 cup candied cherries, chopped
Measure the flour and salt into a large mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat together the corn oil, egg white, lemon juice, and 2 Tablespoons of the water. Sprinkle the liquids over the flour mixture and toss with a fork until the pastry holds together in a ball. Add more water if necessary. Cover and chill for 30 minutes.
Preheat the oven to 375 F. Roll the pastry out to fit the bottom and sides of a 15 1/4 x 10 1/4 x 3/4 inch jelly roll pan. Prick all over with a fork. Bake for 10 to 15 minutes, until light brown.
To make the filling, combine the walnuts, currants, coconut, raisins, and sugar in a large bowl. Mix in the melted butter, the egg, and the egg yolk. Spread the mixture over the bottom of the pastry. Bake for 30 minutes or until set and the edges are golden brown.
While the bars bake, make the icing. Mix the confectioners’ sugar (also known as icing or powdered sugar) with the orange juice in a small bowl until the icing is smooth and rather soft, but not runny, and spread over the bars. Sprinkle evenly with the cherries. Cool completely before cutting into squares. The bars are easiest to cut the day after baking.
Makes twelve 3-inch or forty-eight 1 1/2 inch bars.
The Great Holiday Baking Book