Butter: The base of any good shortbread is some good buttahhh.Every ingredient shines through and will affect the finished jam shortbread bars. As with any simple recipe, it’s crucial that you use high quality ingredients. These jam shortbread bars are crazy easy to make and only call for a few ingredients you probably already have on hand. The tender shortbread perfectly complements the sugary chew of the jam for the ultimate sweet treat. Bake it up to a perfect golden brown and you’re in buttery, jammy heaven. Spread a thick layer of jam over the bottom layer and then top with crumble of the remaining batter. Simply whip up your fav shortbread recipe and press 2/3 of the dough into a pan lined with parchment paper. A traditional shortbread crumb bar is made with (you guess it), shortbread cookie dough and preserves. Of course you’ll eat them all within two days because they’re seriously addicting, but sometimes you just have to lie to yourself a little, y’know?Ĭrumble bars, jam bars, shortbread jam bars, crumb bars…they go by many names, but are an iconically simple treat my family has been whipping up for years. Made with simple ingredients, these jam bars come together in minutes and keep for weeks, meaning you can whip up a big batch on a whim with the intention of giving some away and having a sweet treat for weeks. I know it’s a Monday, but I promise these raspberry crumble bars are about to make your day a whole lot better. Made with a thick layer of raspberry jam and melt in your mouth shortbread cookie layers, these jam shortbread bars are seriously addicting! I also love experimenting with new ingredients that I find along the way.Buttery and tender, these raspberry crumble bars are a simple yet scrumptious treat. I absolutely love making food from scratch focusing on using less sugary and processed and more local whole ingredients. I am passionate about delicious, wholesome cakes, made in my kitchen with love. What sets Every Last Crumb Cakery apart, honestly… taste. Inspired by Mama’s recipes, (yes Mammy has her very own baking business and please don’t ask me how many cakes I had to re-do because they weren’t up to Mammy’s standard.) and my love for the amazing Australian produce I took a leap of faith and launched my own little cakery, Every Last Crumb in July 2016. I may never would have developed the same appreciation for produce otherwise.īack to Every Last Crumb after struggling to find cakes and other savory treats for friends that met my expectations on taste, decoration and quality ingredients I decided there was a gap in the market that I wanted to fill. The difference in taste between mass produced or home grown fruit, vegetables and dairy is hard to ignore and from the bottom of my heart I thank my parents for making me work hard when I was younger. A Trainer & Assessor by trade I moved to Sydney in November 2010 and after working for a privately owned training organisation for the first 6 years, I finally gave in, followed my Mama’s footsteps and made an apron my corporate outfit.īorn and raised on a dairy farm in the Hinterland of Munich (in the ♥ of Bavaria) I learned from early days what it means to appreciate produce and most importantly the amount of work that goes into planting, growing and harvesting your own fruit and vegetables. Ok, here’s a little spill about myself □ I’m head baker, culinary master mind or simply, I’m the one that enjoys combining a few ingredients and create something extraordinary in the Every Last Crumb Kitchen Head Quarter in Stanmore. I’d like to tell you a little bit about Every Last Crumb Cakery and how a livelong passion for food and all the good things in life turned into opening my own little cakery. Mika here, founder and creative head at Every Last Crumb.
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