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)
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.
This fruity number is just the thing to pack into a tin and take round to a friends garden to have with a cuppa! Use any summer fruit you like, berries or stone fruit work well, and it’s best to cook the fruit down with a little maple syrup into a rough ‘jam’. Very soft fruit like strawberries, raspberries or plums could just be sliced and sprinkled raw on top of the biscuit layer before adding the crumble mix, but I do find a more jammy fruit layer helps the crumble mix stick to the biscuit a bit better. I tend to cover the dish in the oven with a baking sheet or a layer of baking parchment during the last 15 minutes or so to prevent it from browning too much.
125g caster sugar
375g plain flour
100g porridge oats
maple syrup to taste
Start by cooking 150g fruit in a small pan until just soft and starting to collapse. Taste and sweeten with maple syrup or any sweetener you like (if needed). Then put it to one side to cool while you make the biscuit dough.
Pre-heat the oven to 175C and line a deep baking dish with baking parchment. I used a dish approximately 25x35cm but any medium sized baking dish will do. Just bear in mind, if it’s a smaller dish, the biscuit will be deeper so will need longer in the oven.
Weigh out the butter, sugar and flour into a large mixing bowl. Rub it together with the tips of your fingers until you achieve a wet-beach-sand-like texture that comes together into dough when squeezed. A quicker way to do this is to pulse the ingredients together in a food processor with the ‘S’ blade attachment.
Tip roughly 2/3rds of the dough into the lined dish and press it firmly into a neat, even layer. Ensure you get into the corners of the dish.
Add the oats to the remaining 3rd of the dough and mix into a rough crumble.
Spoon the fruit onto the biscuit layer and then sprinkle the crumble over the top. Lightly pat the crumble into the fruit.
Then bake for approximately 30 minutes at 175C fan. The time can vary depending on your dish size. I tend to cover the dish with a baking sheet or extra piece of parchment for the last 15 minutes or so to prevent the crumble from browning too much. Just keep an eye on it and see if it needs it or not. No two ovens are alike in my experience!
Remove from the oven and allow the biscuit to cool in the dish. Then carefully transfer it to a chopping board and cut it as you like.
You should end up with a melt-in-the-mouth shortbread base, a fruity layer and a buttery, oaty, crumbly layer. Delicious!
The biscuits keep well in an airtight container in the fridge for a week. Enjoy!