Pineapple Cardamom Shortbread Bars
- Prenatal pick
- Kid-friendly
- Peanut free
- Vegetarian
Sweet and chewy candied pineapple adds bite to these melt-in-your-mouth shortbread bars. Use the dry, sugared candied pineapple, not the wet and syrupy type.
Ingredients
- 1 cup (250 mL) unsalted butter, softened
- 1/3 cup + 1 tbsp (90 mL) instant dissolving sugar
- 2 tbsp (30 mL) cornstarch
- 1 tsp (5 mL) ground cardamom
- 1/4 tsp (1 mL) salt
- 2 cups (500 mL) all-purpose flour
- 3/4 cups (175 mL) finely chopped candied pineapple
Preparation
In large bowl, beat together butter, sugar, cornstarch, cardamom and salt until fluffy. Stir in flour; stir in pineapple. Press evenly into parchment paper-lined 9-inch/23 cm square metal cake pan; smooth top. Score top twice in 1 direction and 7 times in the other to make twenty-four 3- x 1-inch/8 x 2.5 cm bars. Prick each bar twice with fork all the way through. Refrigerate until firm, about 20 minutes.
Bake in centre of 325°F/160°C oven until golden and firm, 50 to 55 minutes. Let cool in pan on rack for 5 minutes. Cut through score lines. Let cool completely in pan on rack, then separate into bars.
Makes 24 bars.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...