Red Currant Shortbread Bars - cooking recipe

Ingredients

3 1/2 cups all-purpose flour
3/4 cup granulated sugar
2-3 drops vanilla extract
1 1/2 cups unsalted butter, cold, diced
2 cups red currant jelly
None None vanilla sauce, to serve

Preparation

Preheat oven to 325\u00b0F. Grease a 9 1/2 inch square springform pan.
In a bowl, combine flour and sugar. Add vanilla extract. Cut in butter until mixture resemble breadcrumbs. Transfer 3/4 to prepared pan and press into base. Spread jelly over top, leaving a 1/4 inch border around edges. Sprinkle with remaining crumble. Bake for 40-45 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 10 mins then loose edges and let cool completely.
Remove from pan and cut into 10 bars. Serve with vanilla sauce.