This recipe came to me in a dream. Just kidding... I had a lot of Blackcurrant jam in the fridge and as much as I love it, I did not want it to go to waste, simply rotting away.
So, I experimented a little and the result wasn't too bad. I think I added too much of the jam and caused the final product to have a very blackcurrant-y flavour. Still, it went very well with a scoop of vanilla ice-cream. The texture turned out to be more like a crumble but I think I can perfect it in the next try. In fact, I am going to remake these next week and hopefully will update on the status.
Ingredients:
Makes around 12 pieces (depending on how little to cut them into)
½ cup butter (125 g)
¼ cup caster sugar(50 g)
1 egg
2 tablespoons sunflower oil
1 teaspoon vanilla extract
2.5 cups plain flour (350 g)
2 teaspoons baking powder
1 ¼ cups blackcurrant jam(400 g)
icing sugar, for dusting (optional)
Instructions:
Preheat the oven to 180˚C (350˚F).
In a bowl, whisk together the butter and sugar until combined.
Whisk in the egg, oil, and vanilla extract.
Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
Bring the mixture together using your hands to make a dough.
Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
Prick the dough with a fork to prevent bubbles from forming while baking.
Spread the blackcurrant jam on top.
With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
Sprinkle the crumbs on top of the jam.
Bake for 20 minutes, until golden brown on top.
Leave to cool for around 20 minutes, the jam will be hot!
Sieve icing sugar on top (again, optional).
Cut into squares.
Enjoy!
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