Mugwort Chestnut Crumble Bars
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
A single mugwort butter dough does double duty: part of it is pressed into a firm base, and the rest goes over a layer of mashed chestnut.
Read more
That topping is just the leftover dough pinched into pea-sized bits and scattered, and it bakes up uneven and craggy.
Ingredients
Instructions
- 1
Preheat the oven to 175C and line a 20cm square pan with parchment, pressing it into the corners.
Leave a little overhang so the baked slab can be lifted out without cracking.
- 2
Beat 120 g unsalted butter with 90 g brown sugar until the mixture looks slightly lighter and creamy.
Add 1 egg and mix until even, stopping before the butter separates or turns greasy.
- 3
Add 180 g cake flour, 12 g mugwort powder, and 2 g salt, then fold with a spatula using cutting motions.
Stop when almost no dry flour remains so the base stays crisp instead of tough.
- 4
Press two-thirds of the dough evenly into the bottom of the pan, making the corners the same thickness as the center.
Mash 140 g cooked chestnuts with 40 ml milk to form a spreadable filling.
- 5
Spread the chestnut filling in a thin, even layer over the pressed dough without dragging up the base.
Break the remaining dough with your fingertips into pea-sized crumbs and scatter them evenly over the top.
- 6
Bake at 175C for 30-35 minutes, until the edges feel set and the top crumble is lightly golden.
Cool completely in the pan, then lift out with the parchment and cut into bars to prevent crumbling.
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