Feed your appetite for cooking with Penguin’s expert authors
Nadiya Hussain’s Cranberry Crumble Bars
Introduction from Nadiya Hussain
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!
Ingredients
Method
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.
You might also like
Reviews
2 out of 5 stars
2 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
1 Comment