May 17, 2009

Cranberry Wholemeal Bar

Hello visitors/baking kakis/readers! It has been two long weeks since my last post, and I do miss blogging and posting recipes. So what have I been up to? Nope, I didn't go on a holiday or anywhere, I'm still baking as usual. :) Well, just that I'm rushing to finish a birthday present of a cross stitch pillow case for my dd that I had been at it every night but I still couldn't finish in the end. :P

**dd, although you said there is no rush but I'll get it done very soon ya, ;) I'd do up this quick post of bar cookie that I made a few weeks ago. This is considered a healthy enough snack for me to bring to work when I'm craving to munch something between meals. I now refrain from bringing my favourite snacks such as chocolates and butter cookies too often cos' I'll just not be able to control and finish it off very soon!

This bar cookie uses wholemeal flour and cranberries and lesser amount of butter so I would considered it to be a healthier option. This is the cookie for you if you prefer something nutty , crunchy and not too buttery.
Wholemeal Cranberry Bar


100g Wholemeal Flour
40g icing sugar
50g unsalted butter
20g raisins and 20g cranberries (I used all cranberries)
20g candied dried fruits (I used chopped peanuts)
20g beaten egg
1 tbsp sesame seeds

  1. Add icing sugar into wholemeal flour and mix well.
  2. Rub butter into the flour mixture till evenly mixed.
  3. Mix together cranberries, raisins and dried fruits/nuts in a bowl. Add egg into the fruit/nuts mixture and stir lightly until evenly mixed.
  4. Add the fruits/nuts mixture (step 3) into step 2, and press the mixture evenly into a 18cm by 18cm square tin.
  5. Sprinkle sesame seeds on top and press lightly.
  6. Bake at 170°C for about 30 minutes. After baking, leave it in the oven for 10 minutes before taking out of the oven to cool.

Baking Source: 孟老师的一百道面包


Anonymous said...

Hi,I made these on last Sunday,and finished it all by myself within 3 days... I just couldnt stop eating it,am surprised the wholemeal flour does make the cookie bar crunchy and it's not too sweet, good for munching .I added some bubble rice, rum-soaked raisin, pumpkin seeds, candied citron peels and dried cranberries.
Thanks for the recipe.One question, did you line the base for the cookie tray?
BTW, is the source from 100 cookies instead of 100 breads?

Aimei said...

Thanks for pointing out the mistake. Yep it should be 100 cookies. :)

Glad that you like the recipe! Actually the original recipe also uses candies peels and etc... its up to your preference. :)

I didnt line the recipe and it kinda stuck to the tin. So I guess I should line it. Did you line the base then?

Anonymous said...

Hi, thanks for your reply, I didn't line the tray and regretted not doing it when I removed the cookie bec it also kind of stuck to the tray. So this time I'll bear in mind to line it when I bake again. I'm glad to find a way to finish off my bag of wholemeal flour now other than baking breads!