In the summer, for all our snacks outside, I have my favorite recipe of shortbread. Ready in no time, easy to carry, easy to eat and absolutely irresistible. This is a recipe that I have certainly already prepared dozens of times.
Except that I sometimes added a bit of this or even a bit of that…
The crumb bars recipe that I am giving you today is the improved version of the previous recipe. For the occasion, it even gives itself a new name because the dough with the almonds is deliciously crispy. We love!
250g of flour
100g golden sugar
1 good pinch of yeast
1 pinch of salt
1 tbsp vanilla extract
1 jar of jam (4 Bonne Maman fruits*)
2 tbsp whole almonds
Preheat the oven to 180°C.
In the bowl of a robot, put all the ingredients (except the jam and the almonds) and mix until the dough comes together. Optionally, add a small trickle of water.
Place a frame (23×16) on a silpat and pack 3/4 of the dough inside.
Cover with a thick layer of jam. it will take about 3/4 of the pot.
Crumble the remaining batter over the jam, roughly.
Always roughly chop the almonds and scatter them on top.
Bake for 35 to 40 minutes.
Let cool before unmolding by passing a blade between the cake and the frame.
Let cool on wire rack before cutting into about 10 bars.
To finish: rather than a frame, you can use a square or rectangle silicone mold and instead of the robot, the hands will also do the job very well.
To taste these crumb bars, I recommend a nice spot by the water. If like mine, it smells wonderfully of mint, it’s even better…