Description
Melt in your mouth, buttery shortbread with a generous layer of strawberry jam, and a (yet more shortbread!) crumble topping. Pass the tea please!
Ingredients
Scale
- 300g unsalted butter
- 3/4 c sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 c cornflour
- 2 3/4 c plain flour
- 1 c strawberry jam
Instructions
- Preheat the oven to 180 degrees Celcius
- Grease and line a 34cm x 20cm slice pan with parchment paper
- Place all the ingredients except the jam into a food processor and pulse until the dough mixture resembles fine crumbs.
- Place 2/3 of the crumble dough in the slice pan and press down to make an even base. Spread the jar of strawberry jam evenly over the base and top with the remaining crumble.
- Pop into the preheated oven and bake for 30 minutes until light golden brown.
- Remove from the oven and leave to cool.
- Cut into bars and serve.
Notes
In this case, I used a cup of homemade strawberry jam. I have also used Bon Mamam Strawberry Jam and it was just as delicious. Don’t be afraid to substitute with your favourite jam flavour.
Be sure not to overwork your dough. Pulsing your shortbread dough in the food processor is a really quick process and should take under 2 minutes. The key to making any shortbread is to work the dough as little as possible, so you get that melt-in-your-mouth shortbread texture!
Depending on your tribe, this makes 14 large bars or 21 smaller bars.