Peach Shortbread Crumble Squares
10 minutes
50 minutes
These shortbread squares are buttery, crumbly and packed with Tiptree’s fragrant Peach Conserve, a sweet preserve crafted from ripe Spanish peaches. They take just minutes to put together using simple store-cupboard ingredients and are a satisfyingly easy bake as the base and topping are made with the same dough. Enjoy one with your mid-afternoon cuppa or pack them into a lunchbox for a delicious sweet treat that tastes of summer.
Ingredients
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250g cold butter from the fridge
125g caster sugar
300g plain flour
30g cornflour
1 tsp vanilla extract
½ tsp salt
1 x 340g jar of Tiptree Peach Conserve
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2 tbsp icing sugar for dusting
Directions
Preheat the oven to 180ºC / 160ºC Fan / Gas Mark 4.
Grease and line an 8 x 8 inch, 20cm x 20cm pan with parchment paper.
- Add all the ingredients except for the Peach Conserve to a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively rub the butter and vanilla extract into the flour and cornflour until it resembles breadcrumbs, then mix in the sugar and salt.
Add 2/3 of the crumbly mixture into the cake pan and press down evenly to form a firm base.
Loosen the Peach Conserve with a spoon then spread the whole jar evenly over the base with a palette knife.
Take the remaining crumble mixture and scrunch some of it into into small clusters and leave some as fine crumbs. Sprinkle it evenly over the jam so that you have lots of different sized crumble pieces in one even layer.
Place on the middle shelf of the oven and bake for 45-50 minutes until the shortbread is a light golden brown colour.
Remove from the oven and leave to cool completely.
Cut into 16 small squares with a sharp knife, dust them with icing sugar and store in an airtight tin.
Peach Shortbread Crumble Squares
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