Easy Jam Shortbread Bars
If you're like me, you often have a surplus of jam that needs to be used up—kids lose interest, pantry space is needed for new preserves, or there's just a desire for this classic jam shortbread, reminiscent of the old days. Its texture is between a cake and a biscuit, and it stores well. It's perfect for school snacks, paired with coffee or tea, and more.
I wholeheartedly recommend this recipe. Even if you haven't tried a grated cake with jam before, this straightforward version uses common, quality ingredients. We also have an interesting variation on the site that features oatmeal and nuts, giving you more choices.
In a bowl, combine 3 eggs, 250g sugar, 1 tablespoon vanilla extract, and 0.25 teaspoons salt.
Mix thoroughly using a whisk or mixer.
Incorporate 300g of softened butter into the mixture and blend again until smooth.
Add 650g of flour and 1 teaspoon of baking powder. Mix well until the dough is smooth and not sticky.
Transfer the dough to a floured surface and divide it into two portions: about 2/3 and 1/3.
Wrap the smaller portion, 1/3, in plastic wrap and freeze for 30 minutes.
Roll out the 2/3 portion into a large sheet with a rolling pin or press directly into the baking tray. Ensure you form small borders of about 1cm.
Spread the jam evenly over the dough using a spoon.
If the jam is thick, apply a thicker layer, but if it's runny, use less to prevent it from leaking.
Remove the frozen dough and grate it evenly over the surface of the cake.
Place the tray in the oven and bake for about 45 minutes at 180°C.
Once golden brown, take the cake out of the oven and let it cool completely in the tray. Slice and serve. Enjoy!
