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strawberry crumble bars

Strawberry Crumble Bars

Prep

15 min

Bake

40 mins

Serves

9

Difficulty

Easy
strawberry crumble bars

About

Turn your favourite crumble into delicious squares! These strawberry crumble bars are great as a treat, snack or a casual dessert. Easy and quick recipe, perfect with any seasonal berries and your favourite jam! They are chewy, gooey and delightfully crunchy!

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 170 C. Lightly grease and line the baking tin with baking paper.

Step 2

In a large bowl, mix together the flour, rolled oats, caster sugar, brown sugar and salt.

Step 3

Add chilled and cubed butter and rub it into the flour mixture using your hands, until the texture resembles breadcrumbs.

Step 4

Transfer 2/3 of the crumble mixture into the baking tin, and press it firmly into the tin to form the base of the crumble. Use flat object to smooth out the surface, a measuring cup or a back of the spoon will work well.

Step 5

Spread fresh strawberries on top of the crumble base, followed by the strawberry jam.

Step 6

Top it up with the remaining crumble. Sprinkle it all over the strawberries, leaving few pieces of strawberries to show through if you would like.

Step 7

Bake for 35-40 minutes until golden brown and bubbly. Leave in the baking tin to cool for about 30 minutes, then transfer to a fridge for about an hour. Remove from the fridge and from the baking tin and slice into 9 equal squares. Enjoy!

Ingredients – 8 items

Serving

1

Flour

Plain flour

180g
Oats

Rolled oats

80g
Butter

Unsalted butter

chilled and cubed

150g
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

130g
Fairtrade Light Brown Soft

Light soft brown sugar

50g
Salt-table

Salt

1 tsp
Strawberries

Strawberries

fresh and chopped

200g

Strawberry jam

3 tbsp

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Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

- For the strawberry puree, have strawberries then add to a pan with the water and sugar. Cook over medium heat for approximately 7 minutes until the strawberries begin to break down. Remove from the heat and puree with a stick blender and cool.

- For the cake, cream the butter and caster sugar until light and creamy, whisk in the eggs one at a time, and carefully fold in 90g of the cooled strawberry puree and 2/3 drops of pink food colouring. Add the sieved flour, which has had the baking powder, added.

- Divide the mix between the two tins and bake for approximately 20 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Allow to cool in the tins for 1 hour.

 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

- Sandwich the centre of the cakes together with a little of the filling. Use the remainder for the top and sides of the cake, with a small palette knife to create a finish of your choice.

- Decorate with any remaining strawberries!
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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
When all the grains have dissolved turn up the heat and boil for 10 minutes or until the temperature of 105c is reached if you have a jam thermometer. If you don’t have a thermometer, spoon a little jam onto one of the frozen saucers if the jam wrinkles after a minute this is a sign it is setting. If it is not appearing set, re-boil for a few more minutes and re-test until set point is reached.
Use a spoon to remove any scum leave to settle out for 5 minutes.
Spoon into sterilised jars.

Enjoy!
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500g Strong Plain Flour
7g fast Action yeast
1 tsp sea salt 
75g Tate & Lyle Caster Sugar
200ml Warm Milk
1 large beaten Egg
50g Melted Butter.

 Filling

200g Lemon Curd.
150g Sultanas

Topping

250g Tate & Lyle Icing Sugar.
12 Glace Cherries.

Method

Mix the flour, yeast, caster sugar and sea salt in a large bowl, make a well in the centre and pour in the warm milk, butter and beaten egg.. The dough shouldn’t be too dry or sticky if it feels a little dry add a further tablespoon of water and if a little sticky add a few grams extra of flour.
Knead the dough on a flour-dusted surface, until it feels smooth. Shape into a ball and place in a large floured bowl cover and leave to rise in a warm place for approximately 1 hour or until doubled in size.
Line a large baking tray with non-stick parchment and roll the dough out to 300mm x 450mm.
Evenly spread the lemon curd over the dough and sprinkle with the sultanas.
Roll up like a swiss roll, lengthways, Cut the log into 12 equal sized buns with a sharp knife.
Egg wash the buns and arrange on the baking tray leaving a little space between each one.
Grease some cling film and cover the tray, allow to prove for 45/60 mins or until doubled in size.
Heat the Oven to 200c/180C Fan/Gas Mark 6 and Bake for 12 minutes, reduce the temperature down by 20C and cook for a further 12 minutes
Mix the sieved icing sugar with approx 3tbsp of water until a thick icing is achieved.
Top the buns with the icing using the back of a spoon.
Decorate with the glace cherries. Enjoy!

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