Shortbread base, fruity jam (or caramel) and topped with crumble - totally lush!
Even better served with custard or cream...or both...
125g/4.4 oz butter
50g/1 .8 oz sugar
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
350g/12.4 oz plain/all purpose flour (split into 250g/8.8 oz and 100g/3.6 oz)
2 teaspoons baking powder
400g/14 oz fruit jam or caramel spread
Preheat your oven to 350F/180C/Gas 4.
Line a 9"/23cm square baking tin with baking parchment.
Whisk together the butter and sugar until light and fluffy.
Whisk in the egg, vegetable oil and vanilla extract.
Stir in 250g/8.8oz flour and baking powder, bring together to form a dough.
Take HALF of the dough and spread it out on the base of the prepared baking tin, press down. Prick the dough with a fork.
Spread the jam over the top of the dough.
Take the other half of the dough and mix in the 100g/3.6 oz of flour. Rub together to make a crumble texture.
Sprinkle the crumble over the top of the jam.
Bake in the oven for 20 minutes, until golden on top.
Variations:
Replace the jam with caramel spread or lemon curd
Replace the jam with mincemeat
Add a teaspoon of mixed spice to the crumble mix
