These are wonderful treats. A beautiful, buttery shortbread base, a layer of jam (we used our rhubarb and rose jam from last week) and an oaty crumble top. So delicious! Pack up slices to take out on a picnic or over to a friend for tea. You’ll be amazed at how simple the recipe is too. Once you have the 1,2,3 method in your head (100g sugar, 200g butter, 300g flour), perfect biscuits are never far away.
Ingredients (makes 18 slices)
- 100g sugar
- 200g butter, chopped
- 300g flour (plain with no raising agents!)
- a large handful of porridge oats
- 3 or 4 heaped tbsp jam
- Pre-heat the oven to 175C and line a medium baking dish with baking parchment.
- Measure the sugar, butter and flour into a food processor or mixing bowl. If using a food processor, blend until the mixture resembles wet, crumbly sand. If you are using a mixing bowl, use the tips of your fingers and rub the ingredients together into an even, crumbly texture.
- Take out a large handful or so of the mixture and move it to another bowl to reserve for the crumble topping. With the rest of the mixture, bring it together into a ball either with your hands (in the mixing bowl) or by blending a little longer until it comes together into a ball (in the food processor).
- Press the ball into the lined baking dish into an even layer. Use a fork to prick holes over the base then bake in the oven for around 8 minutes or until just starting to take on some golden colour.
- Meanwhile add a large handful or so of porridge oats to the reserved crumbly dough and mix together with your hands into the crumble topping.
- Remove the shortbread base from the oven and spread with jam then sprinkle with the crumble topping and bake again until golden on top. This should only take another 8 minutes or so but ovens vary so keep a close eye on yours.
- Remove from the oven and allow it to cool completely (I like to let it cool and set overnight) before pulling out onto a chopping board and slicing. This keeps fresh in an airtight container in a cool place for 4 days.