Berry Cobbler Bars

Recipe yields 16 pieces

Ingredients

First make the sugar cookie:

• 454g butter

• 400g white granulated sugar

• 2 large eggs (100g)

• 780g London Blend

• 18g baking powder

• 2 Tbsp salt

• 1 tsp (3g) vanilla

Directions:

In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar together. Add eggs vanilla and mix.

Add London Blend, baking powder and salt and mix all together until smooth.

Use a scoop to make cookie pucks on a sheet pan

Bake at 350 for about 10 minutes or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes.

Make the cream cheese frosting:

340g cream cheese

85g sugar

42g cornstarch

2 g lemon zest

2 g orange zest

1 tsp (4ml) vanilla extract

1 extra large egg (55g)

In the bowl of a stand mixer with the paddle attachment, cream together cream cheese sugar cornstarch lemon zest and orange zest, and vanilla. Mix on medium speed until all incorporated. Add egg and mix to incorporate.

Raspberry or Strawberry Jam (store bought)

Make the Berry Filling:

4 cups fresh berries (can use chopped strawberries, blueberries, raspberries, blackberries)
½ cup granulated sugar
4 teaspoons cornstarch
juice of 1 small lemon

Stir all ingredients together to coat the berries.

Make the coffee cake crumble:

115g light brown sugar 

115g sugar

227g vegan butter

5g cinnamon 

4g salt

4g vanilla

375g Sydney or London Blend

Assemble the Berry Bar:

In a food processor, crumble the cookies and and press down on the bottom of a sheet pan to create a base. Next, put a layer of cream cheese filling. Next, put a layer of raspberry or strawberry jam. Next layer of the fresh fruit mixture on top of the jam. Last, put a layer of coffee cake crumble. Bake 360 for 25 minute until golden colour.