Making fiona cairns date bars. The streusel like topping came out very sandy. Any suggestions to save thi batch? Melting butter and additional bake time?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I'm probably about 6 hours too late, but I'd melt some butter and drizzle it over the top and then bake for a little longer.
Margie is a trusted home cook immersed in German foodways.
Add milk or water SLOWLY by the spoonful and mix with your hand until you have the desired texture.
As a general rule, when I make streusel topping, I never use soft butter...always melted. That way, when it mixes with the dry, it forms little lumps of topping instead of a sandy mixture (I suspect you didn't let it mix long enough to start sticking together, and thus it won't bake up like a normal streusel).
Please enter a valid email address.
Well played. You deserve a cookie.
Two different takes on monkey bread: cinnamon sugar and bacon-ranch.
A Rich, Buttery Brioche Monkey Bread
Hawaiian Breakfast Plate
The Greatest Hits
Must-Know Martini-Mixing Trick
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)