Lemon - Cranberry Star Bars
From jo_jo_ba 16 years ago
- 20 minutes to make
- Serves 24
Letting the dish cool in the fridge and set well helps when it comes to cutting the bars cleanly. Adapted from a recipe in the old Star Weekly, re-published in the Toronto Star
Ingredients
- 3/4 cup flour shopping list
- 1/4 cup rolled oats shopping list
- 3 tbsp cold stick margarine, cut in pieces shopping list
- 3 tbsp vegetable shortening shopping list
- 2 tbsp packed brown sugar shopping list
- 2 eggs shopping list
- 3/4 cup sugar shopping list
- 1 cup flour shopping list
- 1 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- 1 1/2 cups fresh whole cranberries shopping list
- 1/3 cup unsweetened shredded coconut shopping list
- 1/3 cup sultana raisins shopping list
- 1 1/2 cups icing sugar shopping list
- 3 tbsp margarine at room temperature shopping list
- 1 tbsp water shopping list
- 1 tbsp lemon juice shopping list
- Finely grated zest of 1 lemon shopping list
How to make it
- For base, whir ingredients in food processor until mixture looks like crumbs, then starts to form clumps.
- Press into the bottom of an 8" dish.
- Bake 5 minutes in preheated 350F oven, cool to room temperature.
- Using electric mixer, beat eggs and sugar until fluffy, about 2 minutes.
- Sift in flour, baking powder and salt, and blend in.
- Stir in cranberries, coconut and sultanas by hand, and spread over shortbread base.
- Bake until browned and set in centre, about 15 minutes.
- Cool on rack to room temperature.
- For icing, whisk together remaining ingredients until smooth.
- Spread over filling and chill completely.
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