'Jaffa' shortbread crumble bars
Makes: 16 squares
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
'Jaffa' shortbread crumble bars
The slightly bitter edge of marmalade cuts through the sweetness in these buttery chocolate-orange squares
Makes: 16 squares
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
317Kcal
Fat
13gr
Saturates
8gr
Carbs
47gr
Sugars
35gr
Fibre
1gr
Protein
2gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 200g soft unsalted butter, plus extra to grease
- 200g caster sugar
- 2 medium egg yolks
- 1 tsp vanilla extract
- 250g plain flour
- 1 tsp baking powder
- 1 x 454g jar marmalade (choose one that has a fairly firm jellied texture)
- 100g chocolate chunks
Step by step
Make it gluten free
Use gluten-free plain flour and baking powder and add ½ teaspoon xanthan gum with the dry ingredients.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm square baking tin with baking paper, leaving excess paper overhanging to help lift the bars out of the tin later.
- Cream the butter and sugar together until pale and fluffy, then mix in the egg yolks and the vanilla. Sift in the flour, baking powder and a pinch of salt and mix in until just combined – don’t overwork it – then bring together by hand.
- Press three-quarters of the shortbread mixture into the tin, firming it down in an even layer. Spread the marmalade evenly over the top.
- Crumble the rest of the shortbread mixture over the top (you want it to be in small chunks), then scatter with the chocolate chunks.
- Bake for 30-35 minutes, covering the tin after 20 minutes with foil or baking paper. The bake will be bubbling and soft, so leave in the tin to cool completely, for at least a couple of hours. Use the paper to help lift it out of the tin and slice into squares. The jaffa shortbread keeps for at least a week in an airtight container.
