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5 from 3 votes

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
Course: Afternoon Tea
Cuisine: British
Servings: 12 Shortbread Cups
Author: Midge @ The Peachicks' Bakery


  • 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!