Butter Bar
Ingredients
CRUST
- 50g unsalted butter
- 30g white sugar
- pinch of salt
- 30g almond flour
- 80g cake flour
- 1/4 tsp baking powder
- 1 egg yolk
- 1 tsp vanilla
FILLING
- 220g unsalted butter
- 260g brown sugar
- 65g golden syrup
- 1/2 tsp salt
- 160g AP flour
- 2 Tbsp powdered whole milk
- 1 whole egg
- 1 Tbsp vanilla
Instructions
Crust
- Using a stand mixer or hand mixer, cream together butter & sugar.
- Add egg & vanilla. Mix to combine.
- Fold in dry ingredients by hand using a spatula until just combined.
- Refrigerate about 30 mins, then press into the bottom of a large loaf pan (10x5) (an 8x8 pan will also work) lined with parchment. Bake at 315ºF for 15 mins.
- Remove crust from the oven and prepare filling while it cools. Turn oven temp up to 350ºF
FILLING
- Cream together butter & sugars until light and fluffy
- Add egg & vanilla, beat until just combined
- Fold in dry ingredients by hand with a spatula until just combined
- Spread evenly over crust and bake at 350ºF for 30-35 mins. Once cool to the touch, transfer to the fridge to cool further - a minimum of an hour before cutting into bars.
Substitute/omit:
Golden syrup can be subbed for corn syrup. Flavor will be slightly effected.
Powdered milk can be omitted entirely. Flavor will be slightly effected.
Almond flour can be subbed 1:1 for cake flour. Almond flour gives a crumbly shortbread texture.
Cake flour can be subbed 1:1 for AP flour. Cake flour makes the crust light, crumbly, soft & tall.
AP flour may result in a denser, crunchy crust.
My recommendations:
Nido Powdered Whole Milk (better flavor than non-fat powdered milk)
Lyle’s Golden Syrup
