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Whole Wheat Spice Bars

Holidaycooking's picture
  Raisins 100 Gram (2/3 Cup)
  Chopped dates 50 Gram (1/4 Cup)
  Diced candied orange peel 50 Gram (1/4 Cup)
  Diced candied lemon peel 100 Gram (1/2 Cup)
  Rum 2 1⁄4 Ounce (1 1/2 Jiggers)
  Softened butter 200 Gram (3/4 Cup Plus 2 Tablespoons)
  Honey 125 Milliliter (1/2 Scant Cup)
  Molasses 50 Gram (2 1/2 Tablespoons)
  Eggs 3
  Whole-wheat flour 450 Gram (3 1/2 Cups)
  Single acting baking powder 4 Teaspoon
  Cocoa 40 Gram (1/2 Scant Cup)
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Cloves 1⁄4 Teaspoon
  Ginger 1⁄4 Teaspoon
  Coarsely chopped almonds 150 Gram (1 Heaping Cup)
  Coarsely chopped walnuts 150 Gram (1 1/4 Cups)
For the icing
  Egg white 1 Teaspoon
  Lemon juice 2 Teaspoon
  Powdered sugar 200 Gram (2 Cup)

Place the dried fruits in a bowl, pour the rum over them, and allow to steep, covered, until soft - about 30 minutes.
Beat the butter with the honey and molasses until smooth but not frothy or over-aerated.
Beat in the eggs one at a time.
Combine the flour with the baking powder, cocoa, and spices, add the almonds and walnuts, and add to the butter-egg mixture along with the dried fruits.
Knead to form a smooth dough.
Let it rest 2-3 hours, wrapped in foil.
Butter a baking sheet and sprinkle with flour.
Preheat the oven to 400°F. (200°C).
Roll out the dough to a rectangle about 13 x 17 inches (32 x 22 cm) and place it on the baking sheet.
Pierce it with a fork to keep it from forming blisters in baking.
Bake on the center shelf 20-25 minutes; allow to cool.
Beat the egg white, lemon juice, and confectioners sugar to form a heavy icing mixture; ice the spice bars with this.
Allow to dry overnight and cut into rectangles the next day.

Recipe Summary

Difficulty Level: 
Cook Time: 
25 Minutes

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