Millie's Jammy Shortbread Cups with Crumble Topping
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!!!
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!