Scottish Jam Crumble Shortcake
Ingredients
- 250 gm Butter
- 100 gm Caster sugar
- 2 medium eggs
- 3 Tbs oil
- 500 gm Flour all purpose + extra 150gm for crumble
- 3 tsp baking powder
- 300 gm Jam
- 100 gm sliced almonds optional
Instructions
- Cream butter & sugar
- Add eggs, oil and vanilla essence, beat together
- Add flour 50% + baking powder. fold in with wooden spoon, then add remaining 50% and fold in.
- Line 18cm x 22cm with baking paper and grease paper
- Use 75% of mix and place in tin evenly across the bottom. Prick the bottom with fork all over
- Bake approx 15 mins or until golden on top then cool
- Spread jam across the top
- Crumble remaining raw mix with the extra flour. Work the flour in parts until mix is crumbly. You may have flour left over.
- Sprinkle crumble mix over the top, and add almonds if using. Firm into tin.
- Bake at 180C for 15-20 mins or until golden brown. Cool to serve.
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