Jammy Shortbread Crumble Cups (Dairyfree, Vegan)
Looking for a little afternoon treat with your tea or coffee? Then Millie's Shortbread Crumble Jammy Cups (Dairyfree, Vegan) with rich shortbread and jammy layer are perfect! They are also a great easy activity to keep the little people entertained during the holidays in the great British Summer Weather! *Whispers* AND they are made with wholemeal flour.... but Shhh, don't tell the little people!!!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 12 Shortbread Cups
- 250 g plain flour
- 125 g Wholemeal bread flour
- 150 g soft dairyfree marg
- 50 g Vegetable oil
- 50 g Granulated Sugar
- Jam - your choice!
Preheat the oven to 170C and grease a muffin tin, I find cooking spray or fry light works really well.
In a food processor, blitz the flours and dairyfree margarine together. Stop the machine, scrape down the sides. Next add the sugar and pulse until combined.
Start the food processor and with it on medium speed, slowly pour in the oil. You should be left with a mixture of soft sticky crumbs. Reserve about a fifth of the mixture for sprinkling over the top later.
Next split the remaining crumble between each of the 12 holes in a muffin tin. Use your fingers or back of a teaspoon to squish into a pie case shape.
Fill the cups with a small teaspoon of jam and finally sprinkle over a generous layer of the reserved crumble mixture. Repeat for each of the cups.
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!