Olive Magazine
Christmas Stollen Recipe

Sour cherry stollen bars

Published: December 19, 2016 at 9:20 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 18 bars

This ingredients list may look lengthy but it’s all about building up the textures and flavours to make this the most moreish bar ever – way better than regular stollen

  • Gluten free
Nutrition:
NutrientUnit
kcal370
fat18.4g
saturates7.6g
carbs45.1g
sugars30.1g
fibre1.4g
protein5.1g
salt0.3g
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Try these stollen bars then check out our classic stollenpanettone, Christmas cupcakes and more Christmas baking recipes.

*This recipe is gluten free according to industry standards

Ingredients

  • 350g cherry jam, (the thick kind)
  • 1 tbsp cornflour
  • 1-2 tbsp icing sugar

STOLLEN BASE

  • 1 egg yolk
  • 100g salted butter, softened
  • 100g gluten-free plain flour
  • 100g golden caster sugar
  • 50g toasted flaked almonds
  • 50g gluten-free hobnobs
  • 1 tsp xanthum gum

STOLLEN TOPPING

  • 100g golden caster sugar
  • 100g butter, softened
  • 1 tsp almond extract
  • 2 egg whites
  • 50g ground almonds
  • 150g gluten-free plain flour
  • 100g full-fat soft cheese
  • 1/2 tsp mixed spice
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 100g dried sour cherries
  • 25g mixed peel
  • 50g toasted flaked almonds
  • 50g shelled pistachios
  • 125g marzipan, finely diced

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6 and line a 22cm square tin with baking paper. Put all the ingredients in a food processor and pulse to a smooth-ish mix. Press the dough evenly into the base of the tin, then bake for 15 minutes until golden. Cool while you prepare the rest, but leave the oven turned on.

Cook's note: We used Doves Farm gluten-free flour, available from dovesfarm.co.uk or ocado.com

Try our other Christmas gifts for your favourite foodie here.

Baileys Chocolate Tiffin Recipe for Christmas
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