Jam Cupboard Squares
Why I Love This Recipe
Ingredients You'll Need
loaf pan
1/3 cup unsalted butter, soft (75 ml)
1/4 cup white sugar (60 ml)
1 large egg yolk
1 tsp milk (5 ml)
1/4 tsp vanilla extract (1 ml)
3/4 cup all-purpose flour (spoon in, level) (175 ml)
Sprinkle of salt
Flour, for dusting hands
1/4 cup of your favorite jam (60 ml)
Square Pan Size
2/3 cup unsalted butter, soft (150 ml)
1/2 cup white sugar (125 ml)
2 large egg yolks
1 tbsp milk (15 ml)
1/2 tsp vanilla extract (2 ml)
1 1/2 cups all-purpose flour (spoon in, level) (375 ml)
Sprinkle of salt
Flour, for dusting hands
1/2 cup of your favourite jam (125 ml)
Directions
1/2 cup of your favourite jam (125 ml)
Directions:
Loaf Pan Size
Preheat oven to 350 F (180 C).
Grease and line the pan with parchment paper.
In a bowl, use a baking spatula to cream the butter and sugar. Mix in the egg yolk(s), milk and vanilla. Mix in the flour and salt. Scrape the batter into the pan. Dust your fingers with flour and pat the sticky dough evenly over the pan bottom.
Bake 15 minutes (for either size). Let cool slightly (keep oven on).
Stir the jam to loosen it and use the back of the spoon to spread the jam evenly over the pastry.
Bake another 20 minutes, until the edges are golden. Cut into 6 pieces.
Cool completely in the pan before slicing.
Square Pan Size
Preheat oven to 350 F (180 C).
Grease and line the pan with parchment paper.
In a bowl, use a baking spatula to cream the butter and sugar. Mix in the egg yolk(s), milk and vanilla. Mix in the flour and salt. Scrape the batter into the pan. Dust your fingers with flour and pat the sticky dough evenly over the pan bottom.
Bake 15 minutes (for either size). Let cool slightly (keep oven on).
Stir the jam to loosen it and use the back of the spoon to spread the jam evenly over the pastry.
Bake another 25 minutes. Cut into 9 pieces.
Cool completely in the pan before slicing.
