Peach Newtons
|
Author: Janet Hudson Status: published license cc-by tags: Vegan, Peach, Newtoncookie, Wholewheat,
|
Share on TwitterRecipe to follow:
Cookie:
2 cups wheat flour
¼ cup oats, ground fine
1/2 tsp sea salt
1/2 cup vegetable margarine
1/4 tsp baking soda
1 tbsp baking powder
2 tbsp Molasses
Filling:
1.5 lb fresh peaches, chopped
1/4 cup sugar
Juice of a lemon
To make Cookie: in a medium bowl, whisk together flour, oats and salt. In a large bowl, using a mixer beat the butter and molasses until well-combined. Add flour mixture, and beat until combined into a sticky dough. Turn out onto a sheet of plastic wrap, wrap it up, and press down to flatten a bit. Chill in refrigerator.
In a saucier or medium sauce pan, combine peaches, half of the sugar, and half of the lemon juice. Mash a few times with a potato masher or fork. Cook mixture over medium-high heat until bubbling and sugar has dissolved; reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes, until it has reduced by about one-third and is beginning to gel. Set aside until completely cool.
Preheat oven to 350 degrees . Cut dough into four pieces. On a well-floured surface, roll the first piece out to about 12 inches by 6 inches. Place on cookie sheet. Spread about 1/4 cup of the cooled jam along half of the sheet of pastry, lengthwise (ie, the 12-inch side), leaving a 1/2-inch border along the edges. Fold the other, naked side of the pastry over the jam-spread side, and press down on edges to seal. Create tiny slits with a knife on surface of pastry, about 2 inches apart, to allow air to escape while baking. Repeat with remaining three sections of dough, ending with 2 pastries on each cookie sheet. Bake for 25 minutes, or until pastry is just beginning to turn golden.
Cool on cookie sheets for 10 minutes, then slice into bars.
