Tuesday, August 10, 2010

Strawberry Jam Blondies

'' I think using real strawberries cooked with some sugar would be nicer for these blondies. but for a quick way the jam is good. I used Jam because i didnt have strawberries at home''

Makes about 16-20 squares

1/3 cup + 1 tablespoon caster sugar
1 1/2 cups + 2 1/2 tablespoons all purpose flour, sifted
1/2 teaspoon baking powder, sifted
pinch of salt
1 egg, lightly beaten
100g unsalted butter, melted

  Strawberry Filling:
450g real Strawberry Jam

Crumble topping:
1 1/2 cups + 2 1/2 tablespoons all purpose flour, sifted
1/3 cup + 1 tablespoon sugar
150g cold unsalted butter

Preheat the oven to 180°C/350°F. Butter a 20x30cm (8x12in) baking pan and line with foil, leaving an overhang on two opposite sides. Butter the foil or use a non-stick spray.

To make the cookie bar base, place the sugar, flour, baking powder, salt, egg and butter in a bowl and mix well to combine. Press into the base of the prepared pan and bake for 10-15 minutes or until golden and firm. Let cool completely.

To make the crumble topping, place the flour and sugar in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture until it resembles coarse breadcrumbs.

Assembling the Bars
remove any excess liquid or juice from the berry filling. reserve the juice to use as topping over ice cream or yogurt, or blend it with lemons to make berry Lemonade! evenly layer the strawberry filling over the baked base. Top with a generous layer of crumble topping. Now bake again for 35-40 minutes or until golden on the top.

Once done, allow the cake to cool on the wire rack. Then let it cool completely. using a serrated knife dipped in warm water, make clean cuts on the cake to make square bars of any size you like.


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