Right now we have an abundance of fresh, local strawberries here in Gettysburg, so for the past several weeks I have been thoroughly enjoying multiple batches of strawberry shortcake. Today I very generously decided to share some of the strawberries leftover from my shortcake-a-palooza with my dog Pacey, and the result was this recipe for berry bar cookies. If you don’t have fresh strawberries, you can substitute an equal amount of blueberries, blackberries, or raspberries, or use a combination of berries.
The preparation is simple, and the treats can easily be made from start to finish in less than 30 minutes. I cut the baked treats into 1-inch by 1-inch squares to suit my little dog, but you can cut the treats into pieces of any size and/or shape using a paring knife or a small cookie cutter. To keep the finished treats from crumbling too much, it’s best to cut them into pieces immediately after removing them from the oven. Just be sure to use an oven mitt or pot-holder and be extremely careful during this step, because the pan and the treats will be very hot.
Summer Berry Bars
Makes about 30 (1-inch by 1-inch) bars
1 1/2 cups whole ripe strawberries, stems and leaves removed
1/4 cup water
2 cups oat flour
1 cup white rice flour