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
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.
Replace the jam with caramel spread or lemon curd
Replace the jam with mincemeat
Add a teaspoon of mixed spice to the crumble mix