Create a twist on the classic snickerdoodle cookie by turning the traditional dough into a soft base for squares, topped with apples and a drizzle of maple syrup icing. They’re as easy to make as they are to eat!
This image and instruction has been provided by Foodland Ontario, foodlandontario.ca.
Preparation Time: 15 minutes
Baking Time: 45 minutes
Makes 24
2-3/4 cups (675 mL) all-purpose flour
1-1/2 tsp (7 mL) cream of tartar
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) butter, softened
3/4 cup (175 mL) each granulated sugar and packed brown sugar
2 large Ontario eggs
2 tsp (10 mL) vanilla
2-1/2 cups (625 mL) diced Ontario apples (about 3)
2 tbsp (25 mL) granulated sugar
1-1/2 tsp (7 mL) ground cinnamon
Maple Drizzle:
2 tbsp (25 mL) Ontario maple syrup
1/4 cup (25 mL) icing sugar
Line 13- x 9-inch (3.5 L) metal baking pan with parchment paper, allowing 2-inch (5 cm) overhang on 2 sides of pan.
In large bowl, whisk together flour, cream of tartar, baking soda and salt.
In medium bowl, using electric mixer on medium speed, beat butter, 3/4 cup (175 mL) granulated sugar and brown sugar until smooth. Beat in eggs and vanilla.
With mixer on lowest speed, add the flour mixture until well blended. Press dough into the bottom of prepared pan. Sprinkle apples in an even layer on top of the cookie dough base and press lightly.
In small bowl, combine 2 tbsp (25 mL) sugar and cinnamon. Sprinkle evenly over apples.
Bake in 350°F (180°C) oven for 45 to 50 minutes until tester inserted in the centre comes out just clean. You want the base to be soft and moist. Let cool completely in pan on wire rack.
Maple Drizzle: In small bowl, whisk maple syrup with icing sugar until smooth. Drizzle over cooled bars. Let stand until set, about 5 minutes. Cut into 24 squares.
Nutritional Information:
1 square
PROTEIN: 2 grams
FAT: 8 grams
CARBOHYDRATE: 30 grams
CALORIES: 199
FIBRE: 1 gram
SODIUM: 85 mg
