1. Pre heat your oven to 180ºc and grease and line an 8x8" square tin with greaseproof paper.
2. Add the flour, sugar, baking powder, cold cubed butter and salt to the bowl of your stand mixer, and using the paddle attachment, mix on low until the mixture resembles breadcrumbs.
3. In a small bowl, combine the egg and vanilla bean paste, whisking together before adding to the mixing bowl. Mix on low until a crumby dough forms.
4. Press two thirds of the dough into the base of your prepared tin using clean hands or the back of a spoon.
5. Brush the base with jam.
6. Mix the strawberries and cornflour in a separate bowl and pour over the base, spreading to make sure they are even.
7. Crumble the remaining dough on top like a streusel topping.
8. Bake for 30-35 minutes until the filling is bubbling and the topping is golden. Cool completely before slicing into bars.
Notes:
- You can swap the fruit for any berries or use a mixture.
- This recipe can be stored at room temperature in an airtight container for 2-3 days, or in the fridge for up to 5 days.
- If you would like to elevate this recipe slightly, you could drizzle over white chocolate, icing or add things such as nuts, zest or chocolate chunks to the base.
Recipe is credited to Jemma Loi (@jemmaloi, https://www.jemmaloi.com/)
