Jam Shortbread Squares

Shortbread is such an easy and versatile biscuit, and combining it with some sweet jam into bars has to be one of my favourite ways to make (and eat) it. Here is my recipe for some delicious vegan jam shortbread squares that make for the perfect sweet snack.

These squares are so quick to whip up, taking less than 10 minutes preparation time. I like to split my shortbread batter to have a firmed biscuit base, with a nice thick layer of sweet jam, followed by a crumbly golden top.

These jam shortbread squares are so versitile. I like to use some homemade blackcurrant jam made by my mum from her large fruit and vegetable garden. Other delicious substitutes would include blueberry, raspberry or strawberry jam, or switching out the jam for a vegan chocolate or biscoff spread!

Jam Shortbread Squares


Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Servings: 9

Ingredients


  • 125g plant-based butter (I used flora)

  • 50g granulated sugar

  • 50g light brown sugar

  • 2 tsp vanilla extract

  • 1/2 tsp salt

  • 250g plain flour

  • 200g jam (flavour of choice)

  • 30g oats

Instructions


  1. Heat your oven to 180°C (or 160°C for fan), grease your tin (I used a 8x8'' tin) and line with parchment paper.

  2. In a large bowl, whisk together the butter and both sugars until creamy.

  3. Add in the vanilla and salt and mix to combine.

  4. Sift in the flour and mix together with your hands to make a dough.

  5. Spread 3/4 of the dough on the base of your tin, press down firmly and prick all over with a fork.

  6. Spread your jam gently on top of the dough in the tin.

  7. With the remaining dough, add in the oats and rub together to make a crumbly texture, and sprinkle on top of the jam.

  8. Transfer the mixture to your prepared loaf tin and bake in the oven for 25-30 minutes, until the top is golden brown.

  9. Leave to cool for around an hour before carefully cutting into squares.

Notes

  • Any left-overs can be stored in a sealed container for up to 3-4 days, and up to a week in the refrigerator.

  • You can easily swap out your jam for different flavoured jams such as blueberry or strawberry, or use a vegan chocolate or biscoff spread!

  • This recipe can easily be made gluten-free by substituting the flour and oats for gluten-free versions.

Thanks for reading, I hope you enjoy making these vegan jam shortbread squares. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!


Josie xox

Photography by Josie Walshaw & Dandrew Photography

© 2020 Josie Walshaw