Sliced Jam Crumble Cookie Bar

A new school term have started and these were baked and packed into my kids school lunch boxes for their break time. The cookie bar consists of a shortbread base, layered with jam and topped with an oat crumble. A big batch of this can be easily whipped up  and they keep well in the fridge up to a week. 
 

Shortbread Base

Ingredients

165g butter, softened

76g castor sugar

165g organic unbleached flour (any type of all purpose flour will do)

60g rice flour

1/8 tsp salt

1 tsp vanilla extract

Steps to Shortbread:

• Butter and line a 25 by 25 cm square pan, leaving a over hang of 5 cm of baking paper; this will make removing the shortbread from the pan much easier. Set aside.
• Sieve the flours into a large bowl and set aside.
• Beat butter+sugar+salt, until light and fluffy. Add vanilla extract and mixed until incorporated.
• Add flours and mix until just incorporated. Do not over mixed.
• Press the dough evenly into the prepared square pan. Smooth out the surface as smoothly as you can.
• Place the pan in the fridge for at least 30 min to chill and firm up.

Crumble Topping

Ingredients

227g organic unbleached flour

100g sugar

115g butter, cold

40g raw oats

1/8 tsp salt 

Steps to Crumble

• Using a pastry cutter, cut the cold butter into the rest of the ingredients above until the mixture resembles fine breadcrumb. You can use 2 butter knives to cut the butter into the flour too.
• Keep the mixture cold in the fridge until ready to use.

One for you and one for me.

Sliced Jam Crumble Cookie Bar
Makes 20 bars 

Ingredients

Shortbread pastry pressed into a 25 x 25cm pan

Crumble topping

213g jam of any kind, I used a 4 fruits jam

Steps to sliced jam crumble

• Preheat oven to 180 degrees Celsius. 
• Take the chilled shortbread pastry from the fridge and spread the jam evenly over the surface of the shortbread.
• Sprinkle the crumble topping evenly over the jam layer and bake the crumble in the middle of the oven for 45 minutes or until top of crumble turns golden brown.
• Once ready, cool the crumble in the pan on a cooling rack for 2 hours. 
• Slice and enjoy. 
• The jam crumble can be enjoyed both warm and cold. 
• Keep the remaining jam crumble in an air tight container for up to 1 week.

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