1: Preheat the oven to 170C/ 150C Fan / Gas 3, Butter a baking tin approximately 20cm square.
For the base:
2: Stir the flour, salt and sugar together in a bowl. Rub the butter into the flour mixture and bring it together into a rough ball of dough.
Press the dough evenly into the base of the baking tin, making sure you go right to the edges. Smooth, the top with the back of a spoon.
3: Spread the jam generously over the shortbread base, leaving a 1cm bare edge all around (the jam will spread as it heats up).
4: For the crumble topping:
Rub the butter into the flour, salt and spices if using.
Stir in the sugar, oats and chopped nuts if using.
Add 2-3 drops water and, using your hands, bring together small pieces of the topping so that it forms differently-sized pieces of crumble.
5: Sprinkle the crumble topping over the jam so it's completely covered.
6: Place in the preheated oven and bake until cooked through, browned and with the jam just starting to bubble through the topping (approx 35 min).
7: Remove from the oven and cut into 9 squares while still hot.
Leave in the tin until completely cold.
8: Remove each square with the help of a round bladed knife.
Eat cold or reheat in a microwave for 20 seconds and serve with custard, cream or ice cream.
Cold Jammy Shortbread Squares will keep in an airtight container for 3 days or can be frozen.
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