aishabigboss
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Wednesday 02 September 2026 11:28:51 GMT
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well done mummy
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Hajiya Allah ya saka da alkhayri
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aunty dan allah maganin per rod
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![WILD BERRY SOURDOUGH POP TART BARS Could stare at these forever ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 9-16): Sourdough Shortbread: - 1 cup (266g) salted butter, softened - 1/4 cup (60g) brown sugar - 1/4 cup (55g) granulated sugar - 1/3 cup (100g) sourdough discard [sub: 1/3 cup (100g) greek yogurt] - 1 egg, at room temperature - 3/4 cup (110g) powdered sugar - 2 tsp (8g) vanilla extract - 1 tsp (6g) salt - 3 cups (360g) all-purpose flour @Bob’s Red Mill Filling: - 1 cup (240g) berry jam of choice (I used one with a mixture of blackberries, raspberries, and blueberries) Wild Berry Glaze: - 1 cup (145g) powdered sugar - 1/2 cup (70g) frozen or fresh wild berries (I used a mixture of blackberries, raspberries, and blueberries) - 1/4 tsp (1g) vanilla extract - Milk of choice, if needed (see instructions) Instructions: Preheat the oven to 325F. Grease an 8x8” or 9x9” baking pan with butter, then line with parchment paper. Trace a square outline of the pan on a separate piece of parchment paper; set aside. Start by preparing the sourdough shortbread. In a large bowl, cream together the butter and sugars, until smooth and creamy. Add in the sourdough discard and egg, and mix to combine. Then, add in the powdered sugar, vanilla, and salt. Beat until just combined. Gradually add in the flour, and mix until just incorporated after each addition. Divide the dough in half. Take one half of the dough and spread it onto the sheet of parchment paper with the square outline. Place into the fridge while you fill the pan with the other half of the dough. With the other half of the dough, press it firmly into the bottom of the prepared pan. Use the back of a spoon or a spatula to press and get it as even as possible. Evenly spread the wild berry jam all over the surface of the dough in the pan. Carefully flip the sheet of the reserved dough square that was in the fridge over the jam filling, pressing it down to gently secure. Bake at 325F for 40-45 minutes, until the top is a light golden brown and the dough feels soft to the touch. Remove and let cool for 30 minutes, then transfer to the refrigerator to chill for 1-2 hours to allow it to set. While chilling, make the glaze. Add the berries to a heat safe bowl. Heat in the microwave at 30-second intervals until the juices begin to release. Place the soft berries into a blender or use an immersion blender, and blend into a puree. Add the powdered sugar to a medium bowl. Add ~2 tbsp of the berry puree and vanilla, and whisk. If it is too thick, you can add more berry puree or milk, one tablespoon at a time, until a pourable consistency. Once chilled, lift the pop tart bars out of the pan. Drizzle the glaze all over the bars and spread evenly. Divide into 9-16 squares. Serve and enjoy! #sourdough #sourdoughdiscard #sourdoughdiscardrecipe #poptarts #homemade #homemadepoptarts #sourdoughpoptarts #shortbread #sourdoughshortbreadcrust #homemadesourdough #sourdoughdessert #dessert #homemadepoptartrecipe #poptartbars #poptartrecipe #wildberries #wildberryjam #wildberrypoptarts #wildberrysourdoughpoptartbars #jam #jelly #fruit #jellypoptarts #baking #wildberryglaze @USA Pan @KitchenAid](/video/cover/7483154561968901419.webp)