Apple Shortbread Bars is a match made in heaven

Now this is where I get really excited, because I must confess to being a bit boring when it comes to sweet dishes.  I have never really liked chocolate so that has always made me the strange one.  But what I do love might seem rather dull to others but I just LOVE apple desserts.  Give me a plain old apple pie any day and I would be happy.  So when I was blog surfing for ideas and I stumbled across a recipe the blog, A Whisk and Prayer, I knew it would be love at first bite.

Apple Shortbread Bars

256g (2 c.) flour

100g (1/2 c.) sugar

1/2 tsp baking powder

1/2 tsp salt

226g (8oz) butter, room temperature

1 egg, beaten

100g (1/2 c.) sugar

32g (1/4 c.) flour

2 tsp cinnamon

400g (4 c.) peeled, sliced baking apples (must be tart)

128g (1 c.) powdered sugar

2 Tbsp milk

1 tsp vanilla extract

 

First prepare the shortbread crust by crumbling the flour, sugar, baking powder, salt and butter with a fork or a pastry blender until the mixture resembles pea-sized crumbles, and then add in the egg.

 

Separate out about 1/3 of the mixture and set aside. Add the rest to a greased 8x8 pan and press firmly to the bottom to form a crust.

 

 Prepare apples, peel and slice.

 

Mix apples with sugar, flour and cinnamon, making sure to toss mixture evenly over the apples.

Spread apples over crust.

 

Crumble the crust mixture that was set aside over the top of the apples and pat down.

 

Bake in pre-heated oven 190C (350F) for 45 minutes and topping is golden brown.  Cool.

Mix powdered sugar, vanilla and 1 Tbsp of milk at a time until the icing is the consistency you want.  You want the icing to be able to thick and yet still soft enough to pour over the top of the bars.  

Drizzle the icing over the cooled bars and allow to harden completely.