A biscuit base, spread with jam and a crumble topping – this recipe fills a large baking tray and is easily made using an electric beater. A family favourite and an excellent filler for any tea party.
250ml Castor sugar
5ml Vanilla essence
4 x 250ml All-purpose flour
15ml Baking powder
Pinch of salt
Smooth apricot jam
Icing sugar to dust with
Preheat the oven 180ºC.
Cream the butter and sugar. Beat the eggs with the vanilla and mix well.
Sift the flour, baking powder, and salt and beat into the butter cream and mix well until the mixture forms a soft ball that holds together.
Pinch off 2/3 of the dough and press out evenly into a buttered 37 x 25cm baking tray. I try and use less than 2/3 as I find it makes quite a thick base. Don’t be shy with the jam. The more the merrier.
Using the coarse side of the grater, grate the remaining dough over the top. Don’t press down, spread with a fork to remove clumps of dough.
Bake on the middle shelf for about 35 minutes until golden brown. Cut into squares and leave to cool in the tray. Sift a little icing sugar over before removing.
Makes about 32 squares.