Langley Family Christmas: Cranberry Shortbread Bars

Cranberries, like those grown in Fort Langley, make this bar colourful and tasty.

  • Dec. 9, 2015 2:00 p.m.

Berries make delightful dessert

 

What better way to celebrate the holidays than with cranberries from our own

Fort Langley.

Cranberry Shortbread Bars

Filling:

8 ounces (2 1/4 cups) (225 grams) fresh cranberries

2/3 cup (130 grams) granulated white sugar

3 tablespoons water

Shortbread bars:

2 cups (270 grams) all-purpose flour

2 tablespoons (20 grams) cornstarch (corn flour)

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1/3 cup (70 grams) light brown sugar

1 teaspoon pure vanilla extract

Preheat oven to 375 degrees F (190 degrees C) and place the wire oven rack in the center of the oven. Butter (or spray with a non-stick cooking spray) a 9 x 9 inch (23 x 23 cm) pan.

Filling: Place the cranberries, sugar and water in a medium-sized saucepan. Over medium-high heat, cook the ingredients until boiling. Continue to boil until the filling becomes thick and syrupy, about 5 minutes. Remove from heat and let cool while you make the shortbread.

Shortbread: In a separate bowl, whisk the flour, cornstarch, and salt.

In another bowl, cream the butter until smooth (about one minute). Add the sugar and beat until smooth (about two minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.

Evenly press two-thirds of the shortbread into the bottom of the prepared pan. Then evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.

With the remaining shortbread dough, using your fingers, crumble it over the top of the cranberry filling. Then lightly press the dough into the filling.

Bake in the preheated oven for about 30 minutes, or until golden brown on top. Remove from oven, place on a wire rack. While still hot, cut into 16 squares. Allow to cool completely in pan.

from Vivian Smith, Langley Memorial Hospital Foundation executive director

Just Posted

VIDEO: Burn scars now a ‘badge of honour’

White Rock woman shares story of survival after a terrible accident in 1978

Langley Demonstration Garden: Bee there or bee square

The opening day of the season for the public garden featured a bee theme.

Langley boxer’s represent at ‘Turmoil on 200th’

Langley Event Centre hosts first ever pro boxing show

VIDEO: Walnut Grove Secondary students host Gator Music Festival

All proceeds will benefit children with special needs from Langley

Letter: Extend large item garbage collection to Langley townhouses

A townhouse resident would like the same pick up option that’s given to single family dwellings.

VIDEO: Pro-pipeline rally hosted by Langley family

The new organization Suits and Boots held the rally to support the resource sector.

Giant beer tanks arrive in new B.C. home city

Molson Coors tanks finish river journey and move to overland trip in Chilliwack

B.C.’s Ryan Craig, Vegas Golden Knights chase history

Local product behind bench for expansion team’s incredible championship run

CP rail workers give strike notice

Employees could walk out as early as Tuesday at 7 p.m. PT

Vote points to abortion being legalized in Ireland

Voters asked whether to keep or repeal Eighth Amendment to Roman Catholic Ireland’s Constitution

COLUMN: Women’s breasts really aren’t that big a deal

A follow on some Princeton, B.C., students gained considerable exposure when they dropped their bras

Canadian soccer officials talk up World Cup bid at Champions League final

Current bid calls for 2026 World Cup games to be staged in the U.S., Canada and Mexico

B.C.’s devastating 2017 wildfire season revisited in new book

British Columbia Burning written by CBC journalist Bethany Lindsay

Most Read