Crumb Coco Bar with Eglantine jam

Ingredients

• 1 jar Eglantine (rosehip) jam or Quince Pear Spices

For the shortcrust pastry

• 250 g flour
• 60 g sugar
• 1 egg
• 140 g butter
• 1 pinch of salt
• Vanilla

For the crumble

• 60 g flour
• 20 g coconut
• 40 g sugar
• 40 g soft butter

Instructions

1. Make the shortcrust pastry: mix the dry ingredients before working in the soft butter, egg and vanilla. Shape into a ball and chill in plastic wrap.
2. Make the crumble: mix the flour, coconut and sugar before adding the soft butter until you get a sandy texture.
3. Roll out the pastry and line a square tin. Spread the Eglantine jam or Quince Pear Spices over it along with a few fresh raspberries, then top with the crumble. Bake for half an hour or more.
4. Let cool before cutting into bars. Serve with vanilla whipped cream and enjoy right away!