Cranberry Shortbread Bars: Preheat oven to 375 degrees F (190 degrees C) and place the
wire oven rack in the center of the oven. Butter (or spray with a non stick cooking spray) a
9 x 9 inch (23 x 23 cm) pan.
Filling: In a medium sized saucepan, place all the ingredients. Then, over
medium-high heat, cook the ingredients until boiling. Continue to boil the filling
until it becomes thick and syrupy, about 5 minutes. Remove from heat and let cool while you make
Shortbreads: In a separate
bowl whisk the flour, cornstarch, and salt.
In the bowl of your electric mixer (or with a hand mixer),
the butter until smooth (about 1 minute). Add the sugar and beat until smooth
(about 2 minutes). Beat in the vanilla extract. Gently stir in the flour
mixture just until incorporated.
two-thirds of the shortbread into the bottom of the prepared pan. Then
evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.
With the remaining
shortbread dough, using your fingers, crumble it over the top of the
cranberry filling. Then lightly press the dough into the filling.
Bake in the
preheated oven for about 30 minutes, or until golden brown on top. Remove
from oven, place on a wire rack, and while still hot, cut into 16 squares. Allow to cool completely in pan.
Makes about 16
(2 1/4 cups) (225 grams) fresh cranberries
(130 grams) granulated white sugar
2 cups (260 grams) all-purpose
tablespoons (20 grams) cornstarch (corn flour)
1/4 teaspoon salt
1 cup (226 grams)
1/3 cup (70
grams) light brown
1 teaspoon pure