Nadiya Hussain’s Cranberry Crumble Bars
With a tart cranberry filling, a scattering of crumble, and a drizzle of tangy lime icing, these easy bars from Nadiya Hussain make a perfect snack.
From the book
I have been making these bars since I first started baking and especially since having children, as they are so easy to make and pack away for snacks and treats. It’s a straightforward dough recipe, with a tart cranberry filling and the same dough crumbled on top. Simple to make and simpler to eat, there is no such thing as eating just one bar!
|For the batter:|
|1 tsp||baking powder|
|A pinch of||salt|
|230g||unsalted butter, plus extra for greasing the tin|
|2 tsp||vanilla extract|
|For the filling:|
|1||lime, zest and juice|
|For the icing:|
|2 tbsp||lime juice|
Start by greasing and lining a 23cm square tin and preheating the oven to 190°C/fan 170°C.
Put the flour in a bowl with the caster sugar, baking powder and salt. Mix together. Add the butter and crumble in using your fingers until there are no lumps.
Make a well in the centre, pour the egg, milk and vanilla into it and bring the dough together.
Take a third of the dough and set aside. Take the remaining two-thirds of the dough and push into the base of the tin till compact.
To make the filling, mix the cranberries, caster sugar, cornflour, lime zest and juice together in a bowl, then pour over the biscuit base. Now take the rest of the biscuit base mix and crumble all over the cranberries. Bake for 45–50 minutes.
Take out and leave to cool in the tin, then remove from the tin. Mix the icing sugar and lime juice together, drizzle the icing over and cut into squares to serve.