traybakes & more

retro recipes for the modern baker

Tag: jam

Crunch & Crumble Bars

It’s definitely Fall here in New England. The leaves are turning a beautiful range of autumnal colors, we’ve continued our family tradition of going apple picking at a local orchard and we’ve been baking appropriate treats like these Crunch & Crumble Bars.

A rich, buttery shortbread base, topped with your choice of jam and then sprinkled with a nutty, crunchy, crumble topping.

I used jam for my fruity layer but you could just as easily stew some apples or other seasonal fruit and use that instead. Apple Crumble Bars would be delicious, especially with all the freshly picked apples that are available at this time of year.

These got a big thumbs up when I brought them into the office but Little Miss Traybakes wasn’t as convinced this time, but that’s mostly to do with her dislike of any nuts that aren’t peanuts, so don’t rely on her opinion for this one!

Ingredients

Base

4oz/110g butter

2oz/55g sugar

1 egg yolk

5oz/150g plain flour (all-purpose flour)

5-6 tbsp jam

Topping

5oz/150g plain flour (all-purpose flour)

½ tsp baking powder

4oz/110g butter

2½oz/70g brown sugar

1½oz/40g chopped nuts (I used pecans)

Method

1. Preheat oven to 180C/350F and line a 8″/20cm square tin.

2. Beat the butter and sugar together until light and fluffy. Then gradually add the egg yolk with the flour to make a soft dough.

3. Press into the tin and bake for 15 minutes.

4. Remove from the oven and (very carefully!) spread with the jam while the base is still warm.

5. (You can do this stage while the shortbread base is baking). Rub the butter into the flour and baking powder. Then stir in the sugar and nuts and sprinkle the mixture over the jam.

6. Return to the oven and bake for a further 35 minutes or until golden.

7. Remove from the oven and leave to cool. Cut into slices and enjoy!

Pin It For Later!

Chocolate Almond Tartlets

There seems to be quite a theme running through my retro recipe books of pastry, with a layer of jam (preferably raspberry) and then some variety of topping. And these Chocolate Almond Tartlets fit this pattern perfectly. Crisp pastry case, thin layer of raspberry jam and a chocolate and almond topping. The topping is a little crisp and a little chewy and combined with the pastry and jam, it’s really rather delicious!

Continue reading

Pineapple Coconut Slice

Pastry, jam, pineapple and coconut. It all sounds like a pretty good combination of flavors. And you’d be right! This Pineapple Coconut Slice has a layer of pastry topped with jam (I went for raspberry), pineapple pieces (tinned works great) and then a coconutty mixture, which turns beautifully golden after it’s been baked.

Yes, you have to make pastry for this, but it’s really not that tricky and you’re covering it with lots of toppings, so don’t worry too much about it. And the coconut mixture is quite stiff, so you have to scatter it over the top and press it down a bit, but it all works out in the end, and a little piece of pineapple peeking thought the coconut here and there gives a glimpse of what’s to come!

Continue reading

German Biscuits

German Biscuits, also known as Empire Biscuits, Belgian Biscuits and, originally (according to Wikipedia) Linzer Biscuits or Deutsch Biscuits.

In the brief history of the German Biscuit that I gleaned from my internet research, it turns out that around the time of WWI, many people started to call these Empire Biscuits instead (remind anyone of Freedom Fries?!) but in Northern Ireland, they continued to be the German Biscuit.

Continue reading

Paradise Squares

I won’t try to claim that these traybakes will transport you to a tropical island.  If that is your idea of paradise.  Perhaps your idea of paradise is sitting in my kitchen in the middle of a New England winter watching Little Miss Traybakes paint a masterpiece with her new watercolor set while ignoring the housework?  No?!  Unfortunately, that’s all that I can offer right now.  That, and a recipe for these Paradise Squares traybakes.

Continue reading

Almond & Raspberry Traybake

This is another renamed traybake.  My recipe book calls this ‘Economical Almond Cheesecakes’ and the look on my husband’s face when I told him this (after he had already eaten one or two, or was it three…) reinforced the need for a better name!

Now I’m no cheesecake aficionado, in fact cheesecake rates fairly far down my list of favourite dessert items, but there is nothing resembling a cheesecake in these that I can see.  They are more like a Bakewell Tart, really.

Continue reading

© 2018 traybakes & more

Theme by Anders NorenUp ↑