Rhubarb and Custard Jam Shortbread

Hello lovely bakers!

A little while ago the lovely people at Duerr’s sent me a jar of their brand new Rhubarb and Custard Jam that had been specifically made for homebaking – how thoughtful of them! I did a lot of baking research before deciding on what to make with this scrummy jam. I found a lot of recipes for jam tarts which looked so so good but I wanted to bake something a little different, and here it is – Jam Shortbread! ❤

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I love shortbread – the buttery melt in your mouth biscuit is a classic, just like the flavours of rhubarb and custard. I do however have to make a confession that I am not the biggest fan of rhubarb (shocking I know!!) but in the spirit of trying new things I gave it another go! Turns out that I was pleasantly surprised and really enjoyed the jam – a slightly tart rhubarb flavour with subtle notes of custard – lovely jubbly 🙂

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Fun fact – this is not the first time I’ve decided to like something in only one format!! I adore pizza, however I really don’t like cheese on anything else – weird right?! Ah, pizza ❤

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Anywayyy, back to this super delicious jammy shortbread – it really is a perfect sweet treat and so simple to make. The jam is perfectly formulated to be bake stable so you can avoid burnt or chewy biscuits, leaving you with a sticky and moist delight – sandwich that between shortbread and you won’t be disappointed! The topping is made of a mixture of grated shortbread dough and oats – the oats add a great texture to the bake and really elevate it to another level.

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You can find more details about the new Rhubarb and Custard Jam, where you can find it, and their new and upcoming flavours on Duerr’s website – go on, give it a try 🙂

Ingredients

100g butter

50g caster sugar

1tsp vanilla extract

1 tbsp milk

150g plain flour

100g rhubarb and custard jam

50g porridge oats

Recipe

Preheat the oven to 170C and grease a loose bottomed 8 inch tart/cake tin.

1 – Cream the butter and sugar together until creamy and fluffy. Add in the vanilla and milk and mix again. Add in the flour and bring together until a dough forms. Knead for a couple of minutes to ensure it’s all fully combined. Wrap in clingfilm and chill for 30 minutes.

2 – Roll out the shortbread to a thickness of 1cm, and using the loose bottom part of the tin (or just the whole tin!) cut out a circle of shortbread. Place the shortbread in the tin and press down so it meets all of the sides of the tin. Keep the offcuts to one side.

3 – Slightly warm the jam in the microwave so it’s easier to spread – 30 seconds should do! Spread the jam evenly on top of the shortbread, leaving at least a 1cm edge around the sides. Grate the remaining shortbread dough into a bowl and gently mix in the oats.

4 – Sprinkle the oat mix over the jam – ensuring you cover the whole of the shortbread to create the topping. Bake for 25 – 35 minutes or until the top is golden brown.

5 – As the jam sets very quickly as it cools remove the shortbread from the tin before allowing to cool. Once cooled slice the shortbread into the desired sizes – enjoy!

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Happy Baking!

Becky x

Disclaimer: I was not paid for this post, the jam was sent as a free sample in exchange for an honest review.

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