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Strawberry Crumble Cookies
There was no other way we could come up with a better, more decadent recipe to showcase our newly launched Strawberry Conserve with whole strawberries! The floral hints of strawberries come through perfectly in this recipe and will be a delight to your senses!
Servings: 8 cookies
Calories: 405kcal
Cost: 300
Ingredients
- 1 ½ cup T45 Cake Flour
- ¾ cup Dark Brown Sugar
- 3 tbsp Castor Sugar
- 2 tsp Cinnamon Powder
- ½ tsp Salt
- 12 tbsp Vegan Butter
- 1 cup Strawberry jam
Instructions
- In a large bowl, add the flour, brown sugar, caster sugar, cinnamon powder and salt.
- Mix well to combine the dry ingredients. Slowly stream in the melted butter and form a crumbly mixture using a wooden spoon.
- The buttery, salty, delicious crumble should have a gravel like texture, with uneven clumps.
- Into a tart pan or a 6-inch springform pan, add in half of the crumble and and cover the base of the pan.
- Using a spoon, add 3 to 4 dollops of the strawberry conserve onto the crumble.
- Cover with the rest of the crumble and pack the entire thing into the pan using your hands.
- Top it off with the rest of the conserve.
- Bake at 180 C for 15 to 17 minutes.
- Remove the pan from the oven and let it cool for 3 to 4 minutes. Remove the sides from the tart or springform pan, and cut the crumble into desired portions.
- This is an important step as the crumble will be extremely difficult to cut if it is allowed to harden
- Enjoy this beautiful, buttery dessert with a warm cup of coffee!
Nutrition
Serving: 60g | Calories: 405kcal | Carbohydrates: 67g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 301mg | Potassium: 92mg | Fiber: 1g | Sugar: 41g | Vitamin A: 804IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg
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