Wishing it was Spring Streusel Bars

Buttery shortcrust slathered with zingy citrus curd and topped with coconut and almond streusel.

Ingredients:

For the base:

• 1 cup (140 grams) all purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon lemon zest
• 3 tablespoons sugar
• 5 tablespoons + 1 teaspoon (75 grams) butter
• 1 large egg yolk

For the filling:

• 2/3 cup lemon or lime curd (or a mix!)

For the streusel:

• 1/2 cup (75 grams) all purpose flour
• 1/4 cup (20 grams) large thread desiccated coconut
• generous 1/4 cup (40 grams) natural almonds, chopped
• 2 tablespoons sugar
• 4 tablespoons (50 grams) butter

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• 8 inch square baking pan lined with baking paper
• bowls, rolling pin

Directions:

The base needs to chill for an hour so we will make that first. Line an 8 inch square pan with baking paper. In a large bowl that you can get your hands into easily, mix together the flour, sugar, baking powder and lemon zest for the base.

Dice the butter and rub it into the dry ingredients until it’s well incorporated.

Add the egg yolk and use a knife to cut it through the dough. Switch to your hands and bring it together into a an even mass.

Tip the dough out onto a piece of baking paper or a lightly floured surface and roll it out into a square roughly the size of the pan.

This helps get a nice even thickness for the base. Using the rolling pin to help you, transfer the dough to the pan. Don’t worry if it breaks. Press it down into the pan and tidy up the edges. Using the back of a spoon smooth the dough.

Pop the base into the fridge to chill for an hour. Onto the streusel. Mix the flour, sugar, chopped almonds and coconut in a small bowl.

Dice the butter and rub it into the dry ingredients. Keep going until the butter is evenly distributed. You should have buttery nubbins.

When the base has chilled. Heat the oven to 190C (375F). Prick the base with a fork all over. Bake the base on it’s own for 10 to 12 minutes until it is dry looking on top and starting to brown slightly.

Spread the curd over the base and sprinkle over the streusel.

Return the bars to the oven and bake for a further 18 to 20 minutes until the streusel is golden and the curd is bubbling at the edges.

Leave to cool completely in the pan. When the bars have partially cooled, run a knife around the edges anywhere that was not protected by baking paper. It will make your life better later.

When the bars are completely cooled, remove from the pan and slice.

Cook’s Notes:

• These bars are great with any tart jam or curd you have on hand – raspberry or plum would be perfect

 – This bars will keep for up to 3 days in an airtight container at room temperature though they will soften over time – 

Adapted from Classic German Baking by Luisa Weiss.

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