1 1/2 cups Ruk's Preserves Strawberry Jam
For the Shortbread:
1 1/2 sticks Unsalted Butter 1/2 cup Powdered Sugar
1/2 tsp Salt 1 tsp Vanilla Extract
1 3/4 cups All Purpose Flour
For the Crumb Topping:
1/4 cup All Purpose Flour 1/4 cup Packed Brown Sugar 1/4 cup Toasted Almonds, finely chopped Pinch of Sea Salt 2 Tbsp Cold, Unsalted Butter, Cut into small pieces
Spray the inside of a 9×9 inch pan with baking spray and line it with parchment, allowing the paper to hang over two sides of the pan.
Cream the butter, powdered sugar and salt in a stand mixer on medium-high until light and fluffy. Add the vanilla, lower the speed and gradually add the flour until the dough is smooth. Briefly stir to ensure the dough is evenly combined.
Using plastic wrap, press the dough evenly into the prepared pan. Refrigerate for 30 minutes or overnight.
Preheat the oven to 350 degrees F. Bake the shortbread for 25-30 minutes, or until lightly golden on top. Allow to cool to room temperature.
To prepare the topping, combine the flour, brown sugar, almonds, salt and butter in a small bowl. Use a fork to mash the ingredients together until crumbly.
Spread 1½ cups of the strawberry jam on top of the shortbread. Sprinkle the crumb topping over the jam.
Bake for 20-25 minutes, until the topping is brown. Allow to cool completely before slicing into bars.
Recipe altered by Ruk's Preserves originally from: www.savorysimple.net