Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Cream softened butter and sugar until light and fluffy, about 3 minutes.
- Add egg and vanilla extract, beating until smooth and combined.
- Gradually mix in flour mixture until just combined into thick dough.
- Press cookie dough evenly into prepared baking pan.
- Spread raspberry jam evenly over cookie base, leaving small border.
- Combine flour, sugar, and salt for crumble. Cut in cold butter until mixture resembles coarse crumbs.
- Sprinkle crumble topping evenly over jam layer without pressing down.
- Bake 35-40 minutes until golden brown and edges are set.
- Cool completely in pan before cutting into squares.
- Lift out using parchment overhang and cut into desired sizes.
Notes
Store in airtight container at room temperature for up to 5 days. Can be frozen for up to 3 months. Other fruit jams can be substituted for raspberry.