Maple Walnut Shortbread Bars
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Sugar1 large
Egg Yolk2 tbsps
Maple Syrup (real)1 tsp
Vanilla Extract1 cup
Rice Flour1 tsp
Fine Sea Salt1.5 cups
Walnut (coarsely chopped toasted)Directions:
1
Preheat the oven to 325 degrees F
2
Cut a piece of foil 8 by 16-inches
3
Butter the corners and sides of an 8-by-8-inch baking pan
4
Line the pan with the foil, leaving an overhang on two sides
5
Beat the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes
6
Reduce the speed to medium and add the egg yolk, syrup, vanilla extract and vanilla bean seeds if using
7
Reduce the speed to low, add the flours and salt, all at once, and beat until just combined
8
Add the walnuts and continue to mix until fully combined
9
Using your hands, drop the dough in pieces evenly into the prepared pan
10
Flour your hands lightly and press the dough together and into the corners of the pan
11
Put a piece of waxed paper on top of the dough and use something square and heavy-another pan, a pound of cold butter-to press the dough into the pan and make a smooth, even top
12
Chill until firm, about 30 minutes
13
When it is firm, use a fork to score the dough all over
14
Bake until deep golden brown and starting to pull away from the sides of the pan, about 45 minutes
15
Cool completely on a rack, about 2 hours, then wrap with plastic wrap, and let sit at room temperature overnight
16
Place a lightweight cutting board or a baking rack over the top of the pan
17
Flip and set on the counter
18
Gently pull the pan from the foil and the foil from the pan to lift off the pan
19
Gently peel the foil off the bar
20
Place another lightweight cutting board on top, and flip the bar right-side-up
21
Using a sharp, serrated knife, slice the square in half
22
Then slice each half into 8 bars