I had leftover sour cream after cooking Mexican and wanted to find a new way to use it up. I didn’t want to make a savoury dish but fancied something sweet instead. I came across this recipe for Sour cream crumb bars from Crunchy Creamy Sweet which looked simple enough. And I had all the ingredients on hand to make half the recipe.
The result reminded me of the Vanilla slices you can get from Greggs. Creamy vanilla set custard in between thin layers of pastry, except here there is a shortbread type base and crumbly topping. Lovely. This is best eaten on the day or (kept in the fridge) the day after.
for the crust and topping:
1/2 cup unsalted butter, melted and cooled to room temperature
1/2 cup light brown sugar
1 and 1/2 cup plain flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt
for the filling:
1 cup sour cream
3/4 cup granulated sugar
2 tbsp plain flour
1 tsp vanilla extract
1. Preheat oven to 190°C.
Grease and line a 8" square dish .
2. Mix together flour, brown sugar, bicarbonate of soda, baking powder and salt.
Add melted butter and mix until dough forms.
Reserve about 3/4 cup of the dough mixture for the topping.
Press the remaining dough into prepared dish to form the crust.
3. Place all filling ingredients in a bowl and mix until all combined.
Pour filling over the crust.
4. Sprinkle with the topping mixture.
5. Bake for 25 to 28 minutes, or until the topping is golden brown.
6. Cool completely in pan.
Cut into squares.