You may also like
Categories:
flour light brown sugar salt unsalted butter cranberry sauce rolled oats light brown sugar walnuts all-purpose ground cinnamon nutmeg salt unsalted butter
Viewed: 28 - Published at: 8 years agoIngredients
- 2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon fine sea salt
- 12 tablespoons unsalted butter
- 2 cups leftover cranberry sauce
- 1/2 cup rolled oats
- 1/2 cup light brown sugar
- 1/2 cup walnuts, finely chopped
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg, freshly grated
- 1/4 teaspoon fine sea salt
- 4 tablespoons unsalted butter, softened
Method
- Preheat the oven to 350 F and grease a 9-inch square baking pan.
- In a food processor, pulse together the flour, sugar, and salt.
- Add the butter and pulse until mixture just comes together in one ball.
- Press into the bottom of the prepared pan.
- Bake until crust is pale golden, 25 to 30 minutes.
- Cool.
- Spread the cranberry sauce evenly over the shortbread.
- To make the streusel, in a small bowl, whisk together the oats, sugar, walnuts, flour, cinnamon, nutmeg, and salt.
- Blend in the butter with your fingertips, forming pea-sized crumbs.
- Sprinkle the streusel over the cranberry sauce.
- Bake until topping is golden brown and crisp, about 20 minutes.
- Cool and cut into bars.
