Cranberry crumble bars
10 servings
50 minutes
Cranberry cookies are a delightful combination of sweetness and a hint of tartness, wrapped in a crispy, crumbly texture. This dessert hails from European cuisine, where berry fillings are often used to create baked goods with rich flavors and aromas. The bright ruby cranberry balanced with soft notes of brown sugar and warm cinnamon creates a delicate balance of flavors. The buttery dough with oats adds a light nutty note and makes the cookies even more tender. Cranberry cookies are perfect for cozy evenings with a cup of tea or coffee and make a wonderful treat for festive tables. With their vibrant color palette and harmonious taste, they will delight both lovers of classic baking and those seeking something unusual.
1
Preheat the oven to 200 degrees.
2
Prepare the cranberry filling: mix sugar, orange juice, and water in a small (1.5 L) saucepan. Bring to a boil. Add cranberries, orange zest, and cinnamon. Cook over medium heat for about 10 minutes, stirring until the mixture thickens, then cool (I also blended everything).
- Sugar: 0.5 glass
- Orange juice: 0.3 glass
- Water: 0.3 glass
- Fresh cranberries: 320 g
- Orange zest: 1 tablespoon
- Ground cinnamon: 0.5 teaspoon
3
Prepare the cookie base: mix brown sugar and butter. Add the remaining ingredients and rub everything into a crumbly mixture.
- Brown sugar: 0.8 glass
- Butter: 120 g
- Wheat flour: 1 glass
- Quick-cooking oat flakes: 114 g
- Salt: 0.3 teaspoon
4
Spread 2/3 of the crumb mixture into a rectangular form (baking tray) measuring about 33x23x5 cm. Press down. Grease the base with filling. Sprinkle the remaining crumb mixture on top and press lightly.
5
Bake for about 20 minutes, or until golden brown. Cool down. Cut the finished cookies into portioned rectangular pieces.
