Strippers and drunks.
I wonder how many other fellow bloggers used this old joke as a title to this month Daring Bakers’ challenge post. The host – Lauren of Celiac Teen chose gluten-free graham wafers and Nanaimo bars as the January challenge. She based her recipe on the 101 Cookbooks and www.nanaimo.ca. With the Olympics so close, her choice seems thoughtful and sweet (literally, as well :)
I made a very much original version here. Since, frankly, flavored differently these bars wouldn’t be quite Nanaimo anymore. They still would be bars, and Canadians have probably about hundred of different kinds (I know for sure, being a Vancouverite myself). Anyway, these are traditional Nanaimo bars, loved by so many Canadians.
Although, I would still like to say a word about one particular ingredient – Bird’s custard powder. Available not everywhere, it might seem mysterious and maybe even magical. But it is not. It consists of cornstarch, food color (artificial), and flavor (artificial as well). The Bird’s custard powder can be entirely and successfully omitted. You don’t need any additional cornstarch (there’s plenty of it in the confectioners’ sugar already). Just add about a teaspoon of pure vanilla extract to the buttercream mixture. If you are after a yellowish tint, I recommend adding a drop of natural food color.