Jam Crumble Bars

Equipment

• 2 Bowls (one large to hold the shortbread, and one for the jam!)
• Spoon
• Fork
• 8"x8" Tin
• Parchment Paper

Ingredients

• For the Shortbread Base
• 200g Butter (Salted or Unsalted Butter is fine!)
• 100g Caster Sugar
• 275g Plain Flour
• 1-2 teaspoons Ground Cinnamon (to taste)
• For the Jam Crumble Topping
• 250-300g Jam (I used Raspberry Seedless!)
• 40g Butter (Salted or Unsalted Butter is fine!)
• 20g Caster Sugar
• 50g Plain Flour
• 25g Rolled Oats
• 1/2-1 teaspoon Ground Cinnamon (to taste)

Method

1. Heat your oven to 180C (350F) standard / 160C (320F) fan and line a 8"x8" baking tin.
2. Use your hands to rub the butter, sugar, flour, and ground cinnamon (if using) together in a large bowl until the butter is evenly dispersed and the mixture is similar to sticky breadcrumbs - when it gets to this stage gently squeeze it together to form a dough.
3. Press the dough down in to the lined baking tin until firmly compact. Smooth out the top (I like to use the back of a spoon for this) and then use a fork to prick the a few imprints over the surface (this helps it cook evenly).
4. Cook for 25 minutes or until the shortbread is puffy and the surface is dry/no longer raw. (It wont look fully cooked at this stage, just *not* raw!). Leave the oven on - it's going back in after the topping has been added!
5. Weigh the jam out in to a bowl and then stir with a spoon to loosen it up, then spread evenly on top of the shortbread base - go up to the edge with the jam!
6. Use your hands to rub the butter, sugar, flour, rolled oat, and ground cinnamon (if using) together until a crumbly mixture is formed. Crumble the mixture evenly over the top of the jam layer.
7. Bake for 30-35 minutes or until the jam is bubbling and the crumble is starting to golden. Leave on a cooling rack to cool completely, then cut and enjoy!

Notes

• - Store your jam crumble bars in an airtight container at room temperature, where they'll last for 4 days!

Recommended Equipment and Ingredients*

• Kitchen Scales
• 8" Baking Tin

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