Jammy Shortbread Squares

Ingredients

For the base:

110 g butter plus extra for greasing

180 g plain flour white, wholemal or a mixture

pinch salt

50 g caster sugar

For the filling:

4-5 tbsp good quality jam

For the crumble topping:

60 g butter

100 g plain flour white, wholemeal or a mixture

pinch salt

1 tsp spice (e.g. ground ginger, cinnamon) optional

30 g golden caster sugar plus extra for sprinkling

30 g rolled oats

30 g chopped nuts (e.g. hazelnuts, pecans) optional

few drops water

Directions

1: Preheat the oven to 170C/ 150C Fan / Gas 3, Butter a baking tin approximately 20cm square.

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).

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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