Nut and Spice Cookie Recipes - Crispy Top Squares

 

Ingredients 

• 2/3 cup/100 g all­purpose/plain flour

• 1/2 cup/75 g confectioners'/icing sugar

• 1/8 tsp salt

• 6 tbsp butter, softened

• 1 large egg + 2 large egg whites

• 2/3 cup/220 g raspberry preserves

• 1/2 cup/100 g superfine/caster sugar

• 1 tsp ground cinnamon

---

Method:

1. Preheat the oven to 350°F/190°C/gas 5. Butter a 10-inch (25-cm) square baking pan. Sift the flour, confectioners' sugar, and salt into a large bowl.

2. With an electric mixer at medium speed, beat in the butter and whole egg until well blended. Firmly press the mixture into the prepared pan to form a smooth, even layer.

3. Bake for 10 minutes. Reduce the oven temperature to 300°F/150°C/gas 2. Warm the preserves in a small saucepan over low heat until liquid.

4. Spread the preserves over the base. With mixer at medium speed, beat the egg whites in a large bowl until soft peaks form.

5. With mixer at high speed, gradually add the superfine sugar and cinnamon, beating until stiff, glossy peaks form. Spread the meringue on top of preserves.

6. Bake for 20-25 minutes, or until the meringue is lightly browned. Cool in the pan for 15 minutes. Cut into squares and let cool.