|Sugar and Spice Snickerdoodle Bars|
I have been playing around with whole grain baking for a while now, and have made some pretty tasty food. I am especially fond of the whole grain, fruit sweetened quick breads. But I have to confess, I simply need to shed my fears and move on to whole grain baking, at full speed! I have always been timid when it comes to a major change in my kitchen routine. That tendency does not insure that there are no kitchen failures, no, not at all. I have my share of failures, where it is edible, but not share worthy. So with that.....
Today. I. Will. Bake. Whole. Wheat. Snickerdoodle Bars!
Whole wheat flour is different to work with than all purpose flour, due to the moisture content of a recipe. It can be problematic to use whole wheat flour in place of all purpose, for that very reason. In addition to the taste of the finished product, I believe moisture content is the reason for recipes using a 50/50 mix of whole wheat and all purpose flours. It is fair to say I am in the throws of learning all this, but let's get these Snickerdoodle Bars in the oven so we can taste test.
Sugar and Spice Snickerdoodle Bars
adapted from: The Fannie Farmer Baking Book
1/2 c butter, cut into 6-8 slices
3/4 c sugar
1 t vanilla
2 c whole wheat flour
1/2 t salt
1/2 t soda
1/4 t fresh ground nutmeg
3 T sugar
1 1/2 t cinnamon
Cream butter and sugar until combined well. Add eggs and beat until fluffy. Add vanilla, flour, salt, soda and nutmeg beating until well mixed.
Spread dough into a prepared 7X11 inch baking pan.
Combine the remaining sugar and cinnamon, sprinkle evenly over the top.
Bake 25 minutes or until done in your oven. Let cool, cut into 24-32 squares or what works best for your family.
|These are delicious. Taste testing is a favorite part of the job!|
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