Crumbly Pineapple Crumb Slices
Ingredients
- 100 g Gluten Free Plain Flour
- 100 g Granulated Sugar
- 100 g Dairy Free Butter Alternative
- 100 g Gluten Free Oats
- Pineapple Jam
Instructions
- Preheat the oven to Gas Mark 5 and line a 20cm square baking tin with non-stick bakign paper
- Put the flour and sugar into a large mixing bowl, mix well, then add the butter and rub in with your fingertips until it looks like breadcrumbs. Spoon two thirds of the mixture into your prepared tin and press down firmly with your hands or the back of a spoon. Put the rest of the mixture in the fridge
- Spread the jam over the shortbread base, spreding it to the edges. Take the remaining mixture from the fridge and crumb it over the jam until it is covered.
- Bake for 50-60 minutes until the top is crisp, glden brown and cooked through. Leave to cool completely in the tin – about 2-3 hours, then cut into squares and serve. The rest can be put into an airtight container for up to 3 days – if they last that long