Clare's cherry chocolate crumble squares

Monday 10 March at 1:22pm

With a cherry filling, a crumble topping and a sprinkling of chocolate chips, this sweet treat from Clare Hall really hits the spot!

Preparation time: 45 minsCooking time: 50 minsMakes 16 squares

Ingredients:

For the shortbread

175g plain flour125g unsalted butter (cold and cut into cubes)50g soft brown sugar (sieved)

For the cherry filling

550g frozen cherries 135g caster sugar45g corn flour135ml water

For the crumble topping

125g plain flour75g caster sugar120g unsalted butter (cold and cut into cubes)Chocolate chips and icing sugar, to decorate

Method:

Line an 8 inch square tin with baking paper and pre-heat the oven to 160°C/300°F/Gas Mark 2.
To make the shortbread, sieve the flour into a mixing bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs (alternatively this can be done in a food processor). Add the sugar and mix to form a dough.
Press the dough evenly and firmly into the tin using the back of a metal spoon and then prick with a fork.
Bake in the oven for 20 minutes until lightly golden. Leave to cool in the tin.
To make the cherry filling, place the cherries in a saucepan with the water and heat until boiling, then leave to simmer for 2-3 minutes.
In a separate bowl combine the sugar and corn flour. Stir in to the saucepan with the cherries, and heat gently, stirring continuously for 2-3 minutes until the sauce is thick. Leave to cool.
To make the crumble topping, combine the sugar and flour in a mixing bowl. Rub in the butter with your fingers until the mixture resembles coarse breadcrumbs. Cover the bowl and chill the mixture for an hour.
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Spread the cherry filling evenly over the shortbread base. Sprinkle the crumble mixture evenly over the cherries. Bake for 20-25 minutes until the crumble top is starting to brown.
Leave to cool and then scatter with chocolate chips and sprinkle with icing sugar.