Fruit Cheddar Bars
Yield
12 servingsPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¾ | cups |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
butter
|
|
| 2 ½ | cups |
cheddar cheese, very old, sharp
shredded |
|
| 2 | large |
eggs
large, beaten |
|
| ½ | cup |
peach preserves
|
* |
| ½ | cup |
strawberry preserves
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 651 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
butter
|
|
| 591 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 2 | large |
eggs
large, beaten |
|
| 118 | ml |
peach preserves
|
* |
| 118 | ml |
strawberry preserves
|
* |
Directions
Heat the oven to 375℉ (190℃).
Sift the dry ingredients together and cut in the butter until the pieces are the size of peas.
Add the cheese and toss lightly.
Add the eggs and blend well.
Chill one quarter of the dough.
Press the remaining dough into the bottom and sides of an ungreased 15½ x 15½ x ½-inch jelly roll pan.
Spread half the dough with the peach preserves and the other half with the strawberry preserves.
Roll the chilled dough, on a lightly floured surface, to ¼ inch thick.
Cut the dough into ½-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips.
Press the ends of the dough against the side dough to seal.
Bake in the preheated oven for 35 minutes or until lightly browned.
Cool before cutting into 2 x 3-inch bars.
