Pumpkin Spice Latte with Goat Milk
Make a homemade pumpkin spice latte in the comfort of your own kitchen with Summerhill Goat
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 2 1/2 cups + 2 Tbsp all purpose flour
- 1/2 tsp baking soda
- 2/3 cup strawberry jam/preserves
Ingredients for Glaze
- 1 1/2 cup powdered sugar
- 2 Tbsp Summerhill Goat Milk
- 1/2 tsp vanilla
- Rainbow sprinkles for sprinkling
How to Make It
1.Line an 8×8 baking pan with parchment paper over all four
sides. Preheat oven to 375°F
2. Cream butter and sugar in a stand mixing bowl for 2-3
minutes, until light and fluffy. Be sure to scrape down the bowl.
3. Mix in the eggs and the vanilla until combined
4. Mix in flour and baking soda until just combined
5. Chill dough in the fridge for 20 minutes, remove
from fridge and separate dough in two equal parts. Spread half the dough
in the bottom of your baking dish, making sure it’s evenly spread out in the
pan. Remove the dough with the parchment paper and place in the freezer
for 10 minutes.
6. Line your baking dish with parchment paper again on all
four sides of the pan. Place your second half of dough in the pan evenly like
you did the first half.
7. Add your strawberry preserves to the top of the dough and
spread it out evenly. take out your second half of dough out of the freezer and
place it on top. Peel off the parchment paper and press firmly on the sides of
the dough.
8. Bake for 25 minutes or until the top is golden brown.
9. Let the bars cool completely before icing. Remove
the bars from the pan, and remove the parchment paper. (If bars are uneven on
top, you can flip it upside down for a smoother top.
For the icing:
1. Mix all your ingredients together in a measuring cup. Add more milk or less depending on your desired consistency. Pour icing over the bars and sprinkle with sprinkles.
2. Cut your bars in squares and ENJOY!
