Best eaten with a fork, these squares have a moist filling of cranberry sauce and golden raisins. After baking, they’re glazed with a mixture of icing sugar, orange rind, and juice.
1 3/4 cups (425 mL) whole barley flour
1/2 cup (125 mL) all-purpose flour
3/4 cup (175 mL) granulated sugar
3/4 tsp (4 mL) baking powder
3/4 tsp (4 mL) salt
3/4 cup (175 mL) butter
1/2 cup (125 mL) milk
1 tsp (5 mL) almond extract
1 can (12 oz [348 mL]) whole berry cranberry sauce
1/2 cup (125 mL) golden raisins
1 1/2 cups (375 mL) sifted icing sugar
3 Tbsp (45 mL) orange juice
1 Tbsp (15 mL) grated orange rind
Preheat oven to 400⁰F (200⁰C).
In a medium bowl, stir together barley flour, all-purpose flour, sugar, baking powder, and salt. Cut in butter until mixture is in pea-sized pieces. In another bowl, beat eggs, adding milk and almond extract. Add to flour mixture. Mix well. In a separate bowl, combine cranberry sauce and raisins. Grease a 13 x 9 inch (34 x 22 cm) cake pan. Spread half of the dough mixture in the pan; spread cranberry mixture overtop. Drop 12 spoonfuls of remaining dough overtop of cranberries. Cranberry mixture will not be entirely covered. Bake for 25 to 30 minutes.
While squares are cooling, prepare glaze by mixing icing sugar, orange juice, and orange rind. Once squares are slightly cool, spread glaze overtop.
Makes 12 large or 24 small squares.
Nutritional Information (per large square):
Protein: 2 g
Carbohydrate: 62 g
Fibre: 3 g
Sugars: 42 g
Fat: 15 g
Saturated Fat: 8 g
Trans Fat: 0.5 g
Cholesterol: 63 mg
Sodium: 297 mg
Potassium: 95 mg