1880. Raspberry Crumb Bars

This is a butter and tangy cookie bar that's basically a pie without all the fuss. 

Ingredients:

For the shortbread:

225g butter, softened

120g sugar

320g plain flour

pinch of salt

For the filling:

230g frozen raspberries

150g raspberry jam

60g sugar

3 Tbsp cornflour

1/2 Tbsp lemon juice

Method:

Using your fingers or a whisk, mix together the shortbread ingredients until a dough is formed. Divide the dough in half and press down one half in a lined 8-inch square baking dish. Bake for 20 minutes in a preheated 380F oven.

Meanwhile, mix all the filling ingredients in a bowl.

When the base has finished baking, allow it to cool for about15 mins before spreading the filling mixture to cover, then top with crumbs of the remaining shortbread dough half. Bake for another 35 minutes.

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