Recipe: Cinnamon Fruit Picking Bars

Cinnamon Fruit Picking Bars Recipe by Wallflower Wardrobe on Whim Online Magazine 1 Cinnamon Fruit Picking Bars Recipe by Wallflower Wardrobe on Whim Online Magazine 2 Cinnamon Fruit Picking Bars Recipe by Wallflower Wardrobe on Whim Online Magazine 3
Source: Emma from Wallflower Wardrobe

 

This week's bake features the homely comfort of your choice of fruits, packed into a bakewell style dough that I just can't decide whether it's a cookie or a cake (it's somewhere between the two!).

Although it involves a few more steps and a longer waiting time than my other recipes, the end result is moreish bake with your favourite jam on the inside! The dough is flavoured with almonds, cinnamon and lemon, but would taste delicious with other flavours too for different seasons - try orange, rose or vanilla for Spring or a mixed spice for Autumn.

To fill the middle of this bake, the varieties of jams available make it so easy to pick your favourite and create teatime treats- raspberry, plum or cherry jams would all be delicious. I used a home made apple and blackberry jam for a seasonal, comforting dessert.

INGREDIENTS:

  • 2oz/57g ground almonds
  • 9oz/255g plain flour
  • 4oz/115g light brown sugar
  • 4oz/115g caster sugar
  • 1 beaten egg
  • 1 tsp cinnamon
  • 1/4 tsp lemon extract
  • 6oz/170g margarine
  • 4.5oz/ 130g jam (I used home made apple and blackberry jelly)

METHOD:

  • Preheat the oven to 180C and grease a 11 x 7 inch baking tin.
  • In a large bowl mix together all ingredients except the jam.
  • Knead lightly, cover with cling film and refrigerate for 30 minutes.
  • Press half of the dough into the dough evenly into the bottom of the baking tin.
  • Slightly warm up the jam in the microwave in 10-20 second bursts to make it easier to spread.
  • Spread the jam over the dough in the tin.
  • Roll out the remaining dough on a floured surface to approximately the width of a pencil. (You might need to add more flour to the dough if it's too sticky)
  • Cut into 1cm strips and arrange onto the jam in a lattice pattern. Chill for 30 minutes.
  • Bake in the oven for 40 minutes.
  • When cool, cut into slices and dust with icing sugar.

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- By Emma from Wallflower Wardrobe: You can check out Emma’s beautiful blog here, and please be sure to like her Facebook page. You can also visit her stunning jewellery Etsy store or vintage Etsy store - Enjoy!

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