Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic
Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic

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Move the ribs to the middle of the oven. A delicious, yeast-free fruit bread to enjoy. A quick recipe that tastes delicious. See more ideas about sugar free recipes, free desserts, gluten free sugar free.

To begin with this particular recipe, we have to prepare a few components. You can have vickys pear shortbread streusal bars, gf df ef sf nf #picnic using 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic:
  1. Get Base
  2. Make ready 150 g (1 & 1/4 cups) gluten-free / plain flour
  3. Take 1/8 tsp xanthan gum if using GF flour
  4. Make ready 112 g (1/2 cup) gold foil-wrapped Stork margarine block, cubed
  5. Take 50 g (1/4 cup) granulated sugar
  6. Prepare Filling
  7. Make ready 6 large pears, around 2lbs, diced
  8. Take 2 tbsp granulated sugar
  9. Make ready 1/2 tsp ground cinnamon
  10. Take 1/2 tsp vanilla extract
  11. Get Topping
  12. Get 120 g (1 cup) gluten-free / plain flour
  13. Prepare 100 g (1/2 cup) light brown sugar
  14. Make ready 1 tsp ground cinnamon
  15. Make ready 1/4 tsp ground cardamom
  16. Get 1/4 tsp ground ginger
  17. Take 112 g (1/2 cup) gold foil-wrapped Stork margarine block
  18. Get 90 g (1 cup) gluten-free rolled oats

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Instructions to make Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic:
  1. Line a 9"× 9" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350F
  2. Make the shortbread base by mixing the flour, xanthan gum if using and sugar together, then cutting in the margarine with a fork until the mixture resembles breadcrumbs
  3. Press into the bottom of the tin and bake for 25 minutes. It won't be completely done at this point but don't bake any longer
  4. Meanwhile put the diced pears in a pan and cover with water. Bring to the boil then turn down and let simmer for 5 minutes so the pears soften a bit before baking. If using tinned pears ignore this step and just drain them well
  5. Drain then let sit 5 minutes and drain again
  6. Prepare the topping in the same way as the base - mix the flour, sugar and spices in a bowl then cut in the margarine. Stir in the oats then set aside
  7. Sprinkle the well-drained pears with the sugar and cinnamon when the shortbread base comes out of the oven and spoon it over evenly with a slotted spoon to catch any more water
  8. Spread the topping over the pears, press in lightly and bake for 35 minutes until golden
  9. Let cool and set completely in the tin
  10. Remove from the tin and slice into squares
  11. These can be individually wrapped and frozen for up to a month
  12. Brilliant for packed lunch boxes or served with custard or ice cream

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