Blackcurrant & Apple Shortbread Bars
Serves 16 people
10 min prep
25 min cook
Tired of the same old cookies for Santa? Switch things up with a buttery Blackcurrant Shortbread Slice that he’ll love! Made easy with Anathoth Farm Blackcurrant & Apple Tart Filling.
By Kirsten Bridge
Ingredients
- 250 g Flour
- 230 g Unsalted butter, cold and cubed
- 80 g Sugar
- 1 tsp Vanilla extract
- 1 pinch Salt
- 1 cup Anathoth Farm Blackcurrant and Apple Tart Filling
Method
- Preheat the oven to 180°C and line a 20x20cm baking tray.
- Combine the flour, butter, sugar, vanilla extract and salt using a stand mixer until it just starts to form a dough (you don’t want to over mix it).
- Press 2/3 of the dough evenly into the baking tray. Pour in the Anathoth Farm Blackcurrant & Apple Tart Filling and spread evenly over the dough. Crumble the remaining dough onto the filling.
- Bake for 25-30 minutes, or until the crumble is a golden brown.
- Allow to cool completely before cutting into 16 slices.
