Linzer Bar
I adopted this recipe from Recipezaar in August 2006. I haven't tried the recipe, but I hope to very soon. Here is what the original poster said about this recipe: "You can take one of two approaches for the top crust here - a lattice top is more traditional and a little more work - the dough can be a little crumbly so you need to add a little water to roll it out. You can skip the lattice and simply crumble the top crust dough over the jam and bake. It will look more like a cobbler. Either way will taste just fine!"
In a large bowl stir together flour, sugar, brown sugar, baking powder, salt and cinnamon.
With a pastry blender or two knives use scissor style, cut in butter or margarine until coarse crumbs form.
With a fork stir in corn syrup and egg just until mixed.
Reserve 1/2 cup batter.
Press remaining batter into a 9x9x2-inch baking pan.
spread with jam.
Stir 2 tablespoons flour into the reserved batter.
If preparing a lattice add a couple tablespoons of water - one at a time - to make the dough easy to roll out. If you are dropping the dough by spoonfulls then just evenly scatter the top \ over the jam for a \ look and bake.
On a floured surface roll out to 1/4-inch thickness.
Cut into 1/4-inch wide strips.
Lattice strips over jam.
Bake in 375-degree oven 30 minutes, or until set. Cool.
Cut into bars. Serving size is really up to you - cut into as many bars as you want.
π· Perfect Pairings
Complete your meal with these
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