Blueberry And Lemon Shortbread Crumble Bars

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 9
• 1/2 cup unsalted butter, at room temp
• 1 3/4 cups plain flour
• 2 tablespoons cornflour
• 3 tablespoons icing sugar
• 1 lemon, zest of
• 1 pinch salt
• 3/4 cup blueberry jam, warmed in the microwave for 10-15 seconds
• 1/4 cup unsalted butter, at room temp
• 1/2 cup plain flour
• 2 tablespoons light brown sugar
• 1/3 cup oats, not quick cook

Recipe

• 1 preheat the oven to 180c/350f and grease and line an 8x8 inch square pan.
• 2 place the butter, flours, icing sugar, lemon zest and salt into a large bowl or the bowl of your stand mixer.
• 3 mix on med-high for 2-3 minutes until you have a crumbly mix, with no large lumps of butter. this dough will not come together like a normal dough, that's fine!
• 4 tip the shortbread into your greased pan. spread and level with a spatula/the back of a wooden spoon.
• 5 in a separate, medium sized bowl, place the 1/2 stick of butter, flour, sugar and oats.
• 6 mix together with your fingers, until the mix resemble bread crumbs. some larger lumps are fine. leave to one side.
• 7 place the blueberry jam into a small heatproof bowl and heat for 10-15 seconds. this just makes it easier to spread.
• 8 pour over the shortbread and spread until level. leave a small 1/2 inch gap around the edges.
• 9 sprinkle the jam layer with the crumble mix, it's fine if there are a few gaps.
• 10 place in the oven for 35-40 mins until the top is lightly browned, the jam is bubbling and an inserted skewer into the middle comes out piping hot.
• 11 leave to cool completely in the pan.
• 12 once cooled, slice into 9-12 bars. bars will keep in an airtight container, at room temperature for 3 days.