Eggnog Cinnamon Swirl Bars Recipe

Ingredients

• 170 g unsalted butter, softened
• 150 g granulated sugar
• 2 large eggs, at room temperature
• 120 ml prepared eggnog
• 1 teaspoon vanilla extract
• 220 g all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground nutmeg
• 45 g light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 90 g powdered sugar
• 2 to 3 tablespoons prepared eggnog

Method

1. 1

   Heat the oven to 175 C, or 160 C fan. Line a 20 cm square pan with baking paper, leaving an overhang on two sides.

2. 2

   Beat the butter and granulated sugar until pale and creamy. Beat in the eggs one at a time, then mix in 120 ml eggnog and the vanilla.

3. 3

   Whisk the flour, baking powder, salt, and nutmeg in a separate bowl. Fold the dry ingredients into the butter mixture just until no flour remains.

4. 4

   Stir the brown sugar and cinnamon together. Spread half the batter in the pan and scatter the cinnamon sugar evenly over it.

5. 5

   Spoon the remaining batter across the surface and gently spread it to cover the filling. Drag a table knife through the batter in three or four broad curves to make a restrained swirl.

6. 6

   Bake for 26 to 30 minutes, until the center springs back and a tester comes out with a few moist crumbs. Cool completely in the pan.

7. 7

   Whisk the powdered sugar with enough of the remaining eggnog to make a pourable glaze. Drizzle it over the cooled slab and let it set for 20 minutes.

8. 8

   Lift the slab from the pan and cut it into 16 squares.