Millie’s Jammy Vegan Shortbread Cups
Millie’s Jammy Vegan Shortbread Cups with a Crumble Topping make a lovely afternoon treat with your tea or coffee?
A Rich shortbread cup filled with a jam layer hiding under a buttery crumble topping.
*Whispers* AND they are made with wholemeal flour…. but Shhh!!!
Well the Summer Holidays are in full swing and predictably after weeks of beautiful sunshine, the weather has been horrendous for the last couple of days. So while the other two Peachicks snoozed on the sofa, Millie and I made a big batch of jam with some of the lovely produce from our allotment and then baked up these little treats! This recipe is really easy to make, so much so that Miss Millie pretty much did it all herself! Obviously little hands using a food processor needs supervision and I took the blades out before she scooped out the mixture but otherwise it was all Millie! And oh my goodness, they were lovely!
*Epic Mummy fail alert – Millie very carefully took the hot tray out of the oven and put it up on the side. I managed to knock it into her hand just as she took the gloves off and so now she is sporting a slightly pink finger. Thank goodness for running cold water and our resident little aloe vera plant!*
This recipe makes 12 fairly large cups that would be a lovely addition to any afternoon tea. The amount of crumble on top is entirely up to you and you don’t have to fill them with jam – so these really are a versatile little treat! They would be nice filled with chocolate spread and topped with chopped hazelnuts for those without nut allergies. The Peachicks have requested a fruit filled batch, with some of the several kilos of apple & plums we picked from the communal trees at the allotment. The crust is also a great speedy alternative for a traditional shortcrust pastry as it doesn’t need chilling before using. However, I think for fruit fillings, I would have to mix the fruit with some cornflour or ground almonds to soak up the juice and stop the crust going soggy!
If you want to reduce or remove the refined sugar from the recipe then you can leave the sugar out of the crust. If you are going to replace the jam with a chia jam, then I would bake the little cups blind (about 15mins), cook the crumble topping on a tray (15mins) and then assemble once cooled.
Despite being dairyfree, the shortbread is really rich and buttery. The addition of vegetable oil creates a soft, crumbly mixture that can be easily pressed into shape in the muffin tin but forms a beautiful crispy crust when baked. All this means that these Jammy Shortbread Cups are robust enough for little hands or could be made into one big crust perfect for a dairyfree cheesecake mix! These would also look really cute made in mini muffin tins, just reduce the cooking time. I would imagine 20minutes would be enough but I would check them every few minutes from 15mins onwards!
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Recipe for Jammy Shortbread Crumble Cups (Dairyfree, Vegan):
Millie's Jammy Shortbread Cups with Crumble Topping
For the Shortbread
- 150 g Self Raising Flour
- 125 g Wholemeal Flour
- 125 g Dairy Free Baking Block or Vegan Butter
- 50 g Granulated Sugar
- Fruit Jam Raspberry, Cherry & Strawberry are all good
For the Crumble Topping
- 50 g Plain flour (or self raising)
- 25 g Dairy Free Baking Block or Vegan Butter
- 1 tbsp Granulated sugar
For the Shortbread Cups
- Preheat the oven to 170C and grease a 12 hole muffin tin. You can use a little extra vegan butter for this or vegetable oil. I also find that cooking spray or fry light works really well.
- In the large mixing bowl, beat the butter until creamed & pale.
- Add the sugar and beat again until thoroughly combined.
- Very gently mix the flour in using a fork until you end up with fine breadcrumbs.
- Divide the breadcrumbs between the holes of the muffin tin. Use your fingers or back of a teaspoon to squish it firmly into a pie case shape.
- Fill the cups with a small teaspoon of jam and finally sprinkle over a generous layer of the crumble mixture.
For the Crumble Topping
- Rub the vegan butter into the flour. You don't need to go as far as fine breadcrumbs, this time you want it to look like your typical crumble topping with lumps of crumbly topping. Stir in the sugar and spoon over the filled shortbread cups before baking.
- Bake on 170C for 35mins (check every 5 mins after 25mins to check not getting too brown. Leave to cool completely before eating as the jam will be very, very hot!