Easy Old-fashioned Jam Squares
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
12 bars
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Calories
426 kcal
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Course
Dessert
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Cuisine
International
Easy Old-fashioned Jam Squares
Description
This recipe starts with a stiff shortbread dough made from softened unsalted butter, sugar, an egg, flour, baking powder, and optional salt. The dough is shaped into a log, chilled thoroughly, then grated over a baking tin to form a coarse crumb base. After spreading warmed jam on top, the reserved dough portion is grated to create a crumbly topping.
The baking process yields jam-filled squares that balance the buttery, shortbread texture with a sweet fruit layer. The use of softened butter and chilled dough ensures a tender but firm crumb. Warming the jam before spreading helps achieve an even layer that sets nicely during baking.
Once cooled, the bars can be sliced cleanly, with a short, buttery texture complementing the jam's sweetness. This recipe allows for customization using different jam flavors or varying the jam quantity for thinner or thicker layers.
Chilling or freezing the dough aids in uniform grating, and storing the finished bars refrigerated can help maintain shape and texture.
Ingredients
- 225 gram butter softened, unsalted, 8 ounces
- 140 gram sugar 5 ounces
- 1 egg room temperature
- 450 gram plain flour 16 ounces
- 3 teaspoon baking powder
- ½ teaspoon salt optional: you can omit the salt if using salted butter
- 450 gram strawberry jam or other jam of choice, 16 ounces
Instructions
- Beat the butter and sugar until light and fluffy. You can use a stand mixer, hand mixer or a food processor.
- Whisk the egg in a separate bowl and add it to the butter and sugar. Beat again until the egg is fully incorporated.
- In a separate bowl, mix the flour, baking powder and salt together.
- Add the dry ingredients to the butter, sugar and egg mixture.
- Work the mix together with your hands. Be patient as it's a very dry mixture, but it will come together. The dough will be quite stiff.
- Shape the dough into log. Wrap in cling film and chill in the fridge for at least 1 hour, or in the freezer for 30 minutes.
- Pre-heat the oven to 180C/356F/gas mark 4.
- Line a 20cm x 20cm baking tin with baking paper. Leave a slight overhang as it makes it easier to lift the traybake out later.
- Cut a ¾ piece from the log of dough and place the other ¼ back in the fridge for now.
- Use the rough side of a cheese grater to grate the dough into coarse crumbs. It helps to do the grating on a very large plate or a large chopping board.
- Spread the crumbs evenly into the bottom of the baking dish.
- Briefly warm the jam in the microwave until it's slighter runnier and easier to spread.We find that 45 seconds to 1 minute usually does the trick, stopping halfway through to give it a stir.
- Evenly spoon the jam over the crumb base.
- Grate the remaining quarter of dough with the cheese grater.
- Sprinkle the crumbs over the top of the jam.
- Bake for 25-30 minutes or until lightly golden brown on top.
- Allow the bake to cool completely in the tin before removing it. It's crucial not to lift the bake from the baking tin until it has completely cooled down. We like to speed up the process with a 10 minute blast (or longer) in the fridge.
- Use a sharp knife and cut into 12 squares or bars.
Notes
- Resist adding extra liquid; the dough will come together and produce a shortbread texture.
- Adjust jam quantity for thicker or thinner filling layers, up to 500g for a thick spread.
- Chill or freeze the dough before grating to get uniform crumbs and easier handling.
- Slightly warm jam before spreading for a smooth, even layer.
- Cool completely before slicing; chilling the finished squares helps achieve clean cuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12bars
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 344mg | 14% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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