Old-Fashioned Jam Squares

A stack of three strawberry jam crumble bars.

Buttery old-fashioned jam squares made with a grated shortbread-style dough and a thick layer of jam. Easy to slice, freeze and adapt with your favourite jam.

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4.97 from 120 votes

Course: Dessert

Servings: bars

Calories: 426

Author: Maretha Corbett

Prep Time: 15

Cook Time: 30

Equipment

1 20cm x 20cm (8" x 8") square tin - lined with baking paper

Ingredients

▢ 225 gram (8oz) unsalted butter - softened
▢ 140 gram (5oz) sugar
▢ 1 egg - room temperature
▢ 450 gram (16oz) plain flour
▢ 3 teaspoon baking powder
▢ ½ teaspoon salt - optional: you can omit the salt if using salted butter
▢ 450 gram (16oz) strawberry jam - or other jam of choice

Metric - US Customary

Instructions

In a large bowl, beat the softened butter and sugar until pale, soft and creamy.
225 gram (8oz) unsalted butter, 140 gram (5oz) sugar
Add the egg and mix until fully combined.
1 egg
In a separate medium bowl, stir together the plain flour, baking powder and salt.
450 gram (16oz) plain flour, 3 teaspoon baking powder, ½ teaspoon salt
Add the dry ingredients to the butter mixture.
Work the mixture together with your hands. It will look dry and crumbly at first, but it will come together into a stiff dough. Do not add liquid.
Shape the dough into a log. Wrap it in cling film and chill in the fridge for at least 1 hour, or in the freezer for 30 minutes.
Preheat the oven to 180°C/356°F/gas mark 4.
Line a 20cm x 20cm (8" x 8") square tin with baking paper, leaving a slight overhang.
Cut three-quarters from the chilled dough log and place the remaining quarter back in the fridge.
Grate the larger piece of dough into coarse crumbs.
Spread the grated dough evenly into the prepared tin and press down very lightly.
Warm the jam briefly until slightly runnier and easier to spread.
450 gram (16oz) strawberry jam
Spoon the jam evenly over the crumb base.
Grate the remaining chilled dough and sprinkle it evenly over the jam.
Bake for 25-30 minutes, or until lightly golden and the jam is gently bubbling at the edges.
Cool completely in the tin before lifting out and cutting into 12 squares.

Notes

The dough will look dry at first, but it comes together into a stiff shortbread-style dough.
Chill the dough well before grating.
Use a thick jam or conserve for neater slices.
Cool completely before cutting.
Freeze sliced bars for up to 3 months.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition