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| General Category : Cookies-Bars-Squares |
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| Food Group : Grains, Fruits, Nuts, Cheese/Other Dairy |
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| Preparation Method : Bake |
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An orange shortbread base is topped with a somewhat chewy orange and brazil nut topping.
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Ingredients
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1/2 cup plus 2 tbsp (150 mL) unsalted butter, softened |
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1/2 cup (125 mL) icing sugar |
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1 tbsp (15 mL) grated orange rind |
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1-1/4 cups (300 mL) all-purpose flour |
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Scant 1/2 tsp (2 mL) ground cardamom (optional) |
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Pinch salt |
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2/3 cup (150 mL) packed brown sugar |
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3 tbsp (45 mL) orange juice |
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3 tbsp (45 mL) orange marmalade |
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1 cup (250 mL) sliced or flaked Brazil nuts |
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Preparation
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In bowl, beat together 1/2 cup/125 mL of the butter with icing sugar until light and fluffy; beat in rind. Whisk together flour, cardamom (if using) and salt; stir into butter mixture in 2 additions. Line 9-inch/ 2.5 L square metal cake pan with parchment paper, leaving 1-inch/2.5 cm hanging over sides.With floured hands, pat dough into pan. Bake in centre of 350°F/180°C oven until lightly coloured, 15 to 17 minutes.
Meanwhile, in small saucepan, bring remaining butter, brown sugar, orange juice and marmalade to boil, stirring constantly. Remove from heat and stir in nuts. Spread over cookie base; bake until golden brown, about 15 minutes. Let cool slightly, about 5 minutes; lift from pan and, using chef's knife, cut into squares. Let cool on rack.
Makes 36 squares.
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Nutritional information
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Per square: about 88 cal, 1 g pro, 5 g total fat (2 g sat. fat), 11 g carb, 0 g fibre, 8 mg chol, 3 mg sodium. % RDI: 1% calcium, 3% iron, 3% vit A, 2% vit C, 5% folate.
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Source
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Homemakers Magazine: Dec./Jan. 2007
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