Raspberry Shortbreads



  • 125g (4 oz)  unsalted  butter, plus, a little extra for greasing
  • 50g (2 oz)  caster sugar
  • 1 free-range egg, beaten
  • 2 tablespoons of  vegetable oil
  • a few drops of vanilla essence
  • 350g (12 oz) organic plain flour 
  • 2 teaspoons  baking powder
  • 4 tablespoons Roots & Wings Organic Raspberry Jam


Makes 9

Preheat the oven to 180°C/365F/Gas 4. Grease a 15  x 15 cm (6 inch x 6 inch) square tin.  In a mixer whisk together the butter and sugar until well combined, then add in the beaten egg, vegetable oil and vanilla essence. Tip in just 250g (9 oz) of the flour and knead it with your hands to make a dough. Press the dough into the base of the tin then prick it all over with a fork, to avoid bubbles forming. Spread over with a nice thick layer of jam, to taste. Take the remaining dough and rub in the remaining 100g (3 oz) of flour with your fingers  to make a crumble like texture. Sprinkle this crumb topping onto the jam layer. Bake in the oven for 20 minutes until golden brown. Beware the jam will be very hot so let it cool before cutting it into squares.