|for the base|
|150 g||butter — softened|
|75 g||castor sugar|
|5 ml||vanilla — extract|
|for the plum layer|
|7 - 8||plums|
|1 tsp||mixed spice — ground|
|1 tsp||cinnamon — ground|
|1 Tbs||cornflour — maizena|
|for the crumble topping|
|240 g||butter — softened|
|180 g||castor sugar|
Preheat the oven to 180°C. Grease and line a 20 x 30cm baking dish.
Make the base by creaming together the butter, sugar and vanilla until light and fluffy.
Add the flour and mix until just combined (it will still be crumbly).
Press the base mixture into the tin and bake for 10 mins.
Allow to cool to room temperature.
Next, make the crumble topping. Cream together the butter and sugar. Stir in the flour, then use your fingers to squish the mixture into a crumble texture.
Just before baking, stone and roughly chop the plums.
Stir in the spices, sugar and cornflour, then spoon over the cooled shortbread base as evenly as possible.
Sprinkle over the crumble topping, then bake for 30-35 mins, or until the topping is golden.
Leave to cool in the tin for 20 mins before slicing. The bars can be refrigerated or frozen in an airtight container but they do tend to lose their crispness.
Reheat in a 200°C oven for a few mins before serving.