No matter which you celebrate, are the winter holidays not the BEST to bake for? Ovens chase the chill from homes and hearts, and produce goodies that nourish (well, if not your body) your soul. It makes me kind of sad when it comes to an end.
Soon Christmas Eve will be upon us. The hustle and bustle of shopping, wrapping, card sending, friend greeting, gift making, party going, secret keeping, and cookie baking in the past. Finally, it will be time to kick back, bask in the glow of the tree lights and marvel at the beauty of the season (until the next morning when it all breaks loose again)… But let’s go back to that quiet time… Carols in the background. Sipping on coffee, tea, or maybe a double eggnog and nibbling on Santa’s cookies. This is my favorite night of the year.
I always figured that Santa gets bored with the same old cookies. Everyone else is leaving out gingerbread or sugar cookies, impress him with these slightly sophisticated little squares. They have a delicate, crumbly texture, busting with cinnamon and coffee. You’re sure to make the “nice” list… Just remember to leave him some.
Cinnamon Latte Squares
1 1/4 cup Oat Flour
1 cup All Purpose Flour
1 tbsp Cornstarch
1 tbsp Espresso Powder
2 tsp Cinnamon
1 cup Margarine
1/2 cup Granulated Sugar
1/2 tsp Vanilla Extract
Pre-heat oven to 275°F and line the bottom of a 9×13 inch baking pan with parchment paper.
Whisk together oat flour, all-purpose flour, cornstarch, espresso powder, and cinnamon. Set aside.
Beat margarine and sugar until light and fluffy. Mix in vanilla. Add dry ingredients in 2 or 3 additions, beating until dough is just combined.
Press dough evenly into the lined pan, and smooth the top.
Bake for 55-65 minutes, until firm to the touch. Place pan on cooling rack and allow to cool for 10 minutes.
When still in pan, cut into 1 1/2 to 2 inch squares. Let the squares cool completely. Do not remove from pan.
When cool, spread glaze over top and allow to firm up, about an hour (mine didn’t go hard, I may have used too much milk). Slice through the glaze between the squares and carefully lift from pan.
After the glaze was firm, I decorated mine using just food colouring (nothing added to it) and a fine paintbrush to paint the holly leaves. If you choose to decorate with sprinkles or chocolate covered coffee beans, add them when the glaze is still wet.
2 tbsp Corn Syrup
2 1/2 c Icing Sugar
1 tsp Vanilla Extract
4 – 8 tsp Non-Dairy Milk
Mix the corn syrup, sugar, vanilla, and 4 tsp of the milk. In 1/2 teaspoon increments, add milk until the glaze is thick but spreadable.