Traditional Thumb Bars
, 55 min, Makes 8 bars
Buttery shortbread-style jam bars: a pressed dough base, a layer of preserves, and a crumbled dough topping.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepLine an 8×8-inch pan with parchment, leaving overhang | ||||||||
| 226 g unsalted butter, softened | Beat until light and fluffy | Mix in extracts & egg | Mix in flour & salt, soft dough | Press 2/3 dough into pan | Spread jam, leave border | Crumble rest of dough on top | Bake 350°F / 175°C, 25-30 min | Cool fully, lift out & slice |
| 150 g granulated sugar | ||||||||
| 1 tsp vanilla extract | ||||||||
| 1/2 tsp almond extract (optional) | ||||||||
| 1 large egg | ||||||||
| 280 g all-purpose flour | ||||||||
| 1/4 tsp salt | ||||||||
| 3/4 to 1 cup / 240-320 g thick fruit preserves | ||||||||
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