Name: Strawberry Crumble Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
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

Print Recipe Pin Recipe Rate Recipe

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!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Course: Baking, Dessert

Cuisine: American

Keyword: #strawberryCookies, #StrawberryCrumble, #SweetTreat, #VeganCookies

Servings: 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!