Did you know that Meatland carries no less than 24 different jam flavors, ranging from the classic strawberry, apricot, and orange, right through to the exotic kiwi, guava, fig, rhubarb and more?
It was this realization that had me digging out this much-loved and amazingly versatile 'Cookie Crumble Squares' recipe.
(Non-jam-eaters read on...I offer alternatives.)
The method for making these classic cookies couldn't be easier as you simply mix up dough using everyday pantry ingredients, press half into your baking dish, and top with a jam/spread of your choice. Next, grate the remaining dough to cover, bake, and cut into squares when cool.
Food fashion trends come and go but family favorites will always enjoy a special place in my heart...and at my table.
115 grams butter/margarine
1/2 cup (125 ml) sugar
1 tablespoon (15 ml) canola oil
1 teaspoon (5 ml) vanilla
2 cups (500 ml) plain flour
2 teaspoons (10 ml) baking powder
1/2 teaspoon (2.5 ml) salt
Jam or spread of your choice
* Jam can be substituted with chocolate spread - we offer parve versions too - or Lotus caramel spread which is parve. Despite the exotic jam options available, my family enjoy strawberry best, which makes these cookie squares taste like English scones. Serve with cream to continue the scone theme.
1: Beat the butter and sugar with the oil and vanilla till creamy, add the egg and beat well.
2: Add the flour, baking powder, and salt and mix to make a soft dough.
3: Divide the ball of dough in two, place half in the freezer for 30 minutes, and press the remaining dough into a greased, medium sized baking tin.*
4: Spread jam/topping of your choice over dough to cover well, then grate frozen dough over the top using the large grater blade, and bake in a preheated oven at 180 C for approximately 40 - 45 minutes till golden and crunchy.
5: Remove from the oven, allow to cool slightly, then cut into squares and dust with powdered sugar if desired.
* Pan to measure approximately 15 cm x 25 cm which is the slightly smaller of your standard foil pan.