Raspberry Crumble Bars
The perfect buttery shortbread base, with sweet, shiny raspberry jam and topped with a crisp crumble.
Equipment
- 9x9 inch baking tray
Ingredients
- 300 g plain flour 2 1/2 cups
- 150 g light brown sugar 3/4 cup
- 55 g caster sugar 1/4 cup
- 1/8 tsp salt
- 1 tsp vanilla extract
- 250 g butter 1 cup + 2 tbsp
- 5 - 7 tbsp raspberry conserve (adjust according to liking)
Instructions
- Preheat an oven to (180 degree / gas mark 4 / 355° fahrenheit) and grease an 9x9 inch baking pan with butter
- In a large mixing bowl or food processor combine, the flour, butter, sugars, salt and vanilla until you have a crumbly dough with the texture of wet sand
- Press 2/3 of the mixture into the pan covering the surface, as even as possible and bake for 15 - 17 minutes
- When the base is firm and golden brown on the edges take out of the oven and spread the conserve or jam evenly leaving about 1 - 2 cm of space from the edge of the pan
- Then crumble the rest of the dough over the base equally, covering the edges of the pan and bake for a further 15 - 20 mins (flip halfway through)
- Once golden brown remove from the oven and let it cool for about 5 mins, and then cut with a sharp knife inside the tray into as many pieces as you like (I cut mine into 16 biscuits).The reason why you cut it before completely cools is that, as this cools it will get very crumbly and fall apart so please cut while still warm
- Let completely cool and enjoy!
Notes
I use the Bonne Maman raspberry conserve but feel free to you your favourite raspberry jam
These taste even better the next day as the jam sets into the cookie
If your dough is too wet you can adjust by adding a teaspoon of flour at a time and incorporate till you get the right consistency
If your dough is too dry you can add 5g butter in at a time and incorporate till you get the right consistency