Thursday, 17 November 2011
These bar cookies, or squares, are quick to make and bake in less than 30 minutes. They have a delicious butterscotch richness. I put almonds in them because almonds don't overwhelm the buttery-sugar taste, but any other mild cooking nut could be used, or none at all.
I adapted this from an old Ontario Mennonite recipe.
Equipment: Medium mixing bowl and wooden spoon; small saucepan and spoon; 9x9 square baking pan; measuring cups and spoons.
Ingredients: 1/4 cup butter, and use real butter; 3/4 cup brown sugar; 1 egg; 3/4 cup flour; 1 teaspoon baking powder; 1 tablespoon cold brewed coffee; 1/2 cup slivered almonds or other nuts.
Directions: Heat the butter and brown sugar in a small saucepan over medium heat, just until they meld and turn a rich brown, but not until the mixture is melted into a liquid. Pour the butter and sugar mixture into a medium mixing bowl, let cool a bit, then add the egg, mixing in well. Add the flour and baking powder, and beat, then the coffee and nuts, mixing them in thoroughly. Butter the 9x9 pan and spread the batter across the bottom. Bake at 350F for 20-25 minutes, just until the top is done and the cookie dough is firm but still moist and a bit gooey. Cut into bars or squares while still warm, and serve. They don't come out neatly, but don't worry about that, as they are so delicious even in uneven pieces. These do not become fluffy like a cake.
Don't neglect to scrape down the saucepan while the remaining butter-sugar mixture is still warm and fudgy. Just don't burn your mouth tasting it. It is sumptuous, and if I lived alone, I would be tempted to make the butterscotch mixture sans other ingredients just to spread on squares of white cake or sugar cookies, or - oh, I'll admit it - eat right out of the pan.