Shortbread Crumble Slices

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





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