Blueberry Jam Streusel Squares
Makes about 16 squares when using an 8” square pan.
3 cups all-purpose flour
¾ cup granulated sugar
1 ½ tsp kosher salt
2 tsps Chinese Five-Spice Powder (separately)
Zest of one lime
12 ounces (3 sticks) unsalted butter, room temperature
½ cup rolled oats, lightly toasted (in the oven or in a non-stick pan on the stovetop)
½ cup unsweetened coconut, lightly toasted (in the oven or in a non-stick pan on the stovetop)
1 cup blueberry jam (I use the blackberry/blueberry jam that I made last summer)
1) Preheat the oven to 375 degrees.
2) Butter an 8x8-inch pan with butter and place a sheet of parchment inside leaving a 2 inch extension over the sides of the pan.
3) Lightly toast the oats and coconut, separately, and set aside to cool completely.
4) In a standing mixer with the paddle, stir together the flour, sugar, salt and 1 tsp of the Five-Spice. Stir in the zest of the one lime.
5) Add the butter, one ½ inch piece of the sticks at a time, until the dough begins to clump together.
6) Remove 2/3 of the dough and press into the prepared 8” square pan. Dimple the crust with your fingers to create pools of jam in the final product.
7) Bake the shortbread crust for 25 minutes until golden brown. Remove to a wire rack to cool.
8) While the crust bakes, add the toasted oats and coconut and the remaining 1 tsp of the Five-Spice to the remaining 1/3 dough in the standing mixer and stir together with the paddle to combine.
9) When the crust has cooled to room temperature, spread the jam over the crust and then crumble the streusel topping over the jam. Leave the topping loose – do not pat down.
10) Return the pan to the oven, reduce the heat to 350 degrees, and bake for another 25 minutes until the top is golden.
11) Cool to room temperature on a wire rack. Remove the large square from the pan (via the parchment) and cut into 16 squares to serve.
