Recipe of Any-night-of-the-week Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic

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We hope you got insight from reading it, now let's go back to vickys pear shortbread streusal bars, gf df ef sf nf #picnic recipe. To cook vickys pear shortbread streusal bars, gf df ef sf nf #picnic you need 18 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic:

1. Take of Base.
2. Use 150 g of (1 & 1/4 cups) gluten-free / plain flour.
3. Prepare 1/8 tsp of xanthan gum if using GF flour.
4. Use 112 g (1/2 cup) of gold foil-wrapped Stork margarine block, cubed.
5. Get 50 g (1/4 cup) of granulated sugar.
6. Get of Filling.
7. Prepare 6 of large pears, around 2lbs, diced.
8. Provide 2 tbsp of granulated sugar.
9. Take 1/2 tsp of ground cinnamon.
10. Provide 1/2 tsp of vanilla extract.
11. Get of Topping.
12. You need 120 g (1 cup) of gluten-free / plain flour.
13. Use 100 g (1/2 cup) of light brown sugar.
14. Take 1 tsp of ground cinnamon.
15. Get 1/4 tsp of ground cardamom.
16. Get 1/4 tsp of ground ginger.
17. Get 112 g (1/2 cup) of gold foil-wrapped Stork margarine block.
18. Provide 90 g (1 cup) of gluten-free rolled oats.

Steps 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.

A buttery shortbread crust forms the base for these chewy, chocolaty bars. In a bowl, beat the pecans into the remaining dough. Crumble the pecan streusel on a plate. Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Best thing about these Shortbread Pumpkin Pie Bars is that they freeze super well, so you can enjoy one, share one, and pop the rest in the freezer to enjoy when you feel like something pumpkiny and delicious.

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