Earl Grey tea adds depth and complex flavors to cranberry jam.
Cranberry Earl Grey Crumb Bars spreads that complex jam on a buttery shortbread crust then tops it with buttery shortbread crumbs.
The result: a deliciously uncommon bar cookie.
Cranberry Earl Grey Crumb Bars
Text and Photo by Jac Kyles Baker
Makes 8 bar cookies
Ingredients
For the shortbread crust:
1 1/2 cups all purpose flour
8 TB unsalted butter, room temperature
1/3 cup granulated sugar
1/4 tsp salt
1/2 tsp vanilla extract
For the Cranberry Earl Grey jam:
2 cups fresh or frozen cranberries
1/2 cup brewed Earl Grey tea
1/4 cup granulated sugar
1/4 cup light brown sugar
Preparation
Line an 8 or 9 inch microwave safe tart pan or pie plate with parchment paper.
Make Cranberry Earl Grey jam:
Add cranberries to a large bowl. Cover bowl. Microwave on HIGH for 2 minutes.
Carefully remove cover, mindful of steam. Stir in sugars and Earl Grey tea. Microwave on HIGH 2 minutes.
Stir jam. Microwave on HIGH 2 minutes. Preserves will bubble and thicken. Be careful!
Cool on a wire rack. Store in a clean container. Keep refrigerated.
Make shortbread crust:
Place flour in a large bowl.
In a separate bowl, beat butter, salt and sugar together until smooth. Stir in vanilla extract.
Stir butter into flour to form a soft dough. Reserve 1/2 cup of dough for crumb topping.
In a small bowl, pinch dough to form small to large crumbs. Refrigerate until firm (about 15 minutes).
Press the remaining dough into the bottom of prepared pan. Refrigerate for at least 15 minutes.
Remove shortbread crust from the refrigerator. Microwave on HIGH for 45 seconds to 1 minute 30 seconds. Check progress every 30 seconds.
Cool shortbread crust for 15 minutes on wire rack.
Make crumb bars:
Spread 3/4 cup of jam* over cooled crust. Cover the jam with shortbread crumbs. Microwave on HIGH 1 minute or until crumbs are firm.
Carefully remove bars from pan. Cool completely on a wire rack.
Store bars in an airtight container. Keep refrigerated. Serve at room temperature.
Cook's Notes
* I prefer to use cold jam or preserves. The jam is less likely to thin and seep out when heated.