As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in Finnish to English.
“If you are a fan of fig bars, these sweet treats will surely hit the spot. Makes about 3 dozen. Yield: Ingredients: Browned butter, softened, parchment paper, 2 cups raisins (about 13 ounces), 1 cup sugar, 1 teaspoon cornstarch, 1/2 cup apple cider, 2 1/2 cups flour, 1 1/4 teaspoons baking soda, 1 1/4 teaspoons coarse salt, 1 1/4 cups vegetable shortening, 1 1/4 cups packed light brown sugar, 1 large egg, 1 1/4 teaspoons pure vanilla extract, 2 1/2 cups old-fashioned rolled oats. Instructions: 1. Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper and butter parchment; set aside. 2. Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Cook over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes. Let cool completely. 3. Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats. 4. Press half of dough evenly into prepared baking sheet. Spread filling evenly over dough. Crumble remaining dough over filling by squeezing it in your hand, then breaking it into small clumps and scattering them over filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely on sheet on a wire rack. Cut into 2-inch squares. Bars can be stored between layers of parchment in airtight containers at room temperature for up to 5 days.”
26.04.2023 @ 21:43
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in Finnish to English.
“If you are a fan of fig bars, these sweet treats will surely hit the spot. Makes about 3 dozen. Yield: Ingredients: Browned butter, softened, parchment paper, 2 cups raisins (about 13 ounces), 1 cup sugar, 1 teaspoon cornstarch, 1/2 cup apple cider, 2 1/2 cups flour, 1 1/4 teaspoons baking soda, 1 1/4 teaspoons coarse salt, 1 1/4 cups vegetable shortening, 1 1/4 cups packed light brown sugar, 1 large egg, 1 1/4 teaspoons pure vanilla extract, 2 1/2 cups old-fashioned rolled oats. Instructions: 1. Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper and butter parchment; set aside. 2. Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Cook over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes. Let cool completely. 3. Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats. 4. Press half of dough evenly into prepared baking sheet. Spread filling evenly over dough. Crumble remaining dough over filling by squeezing it in your hand, then breaking it into small clumps and scattering them over filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely on sheet on a wire rack. Cut into 2-inch squares. Bars can be stored between layers of parchment in airtight containers at room temperature for up to 5 days.”