Use your favorite jam to make these delicious, super-easy treats.
Watch my YouTube video (4 minutes!) on how to make them. And please leave a comment and share the video!
For Valentine’s Day I used Coldwater Canyon Strawberry Rhubarb Jam (YUM!) instead of my usual Bonne Maman Apricot Preserves.
In the YouTube video I press half the dough into the pan, but I find the texture lighter and crispier if you grate or crumble the cold dough into the pan and then lightly press it down. (See step-by-step pics below)
You can refrigerate the dough (48 hrs) or freeze until ready to bake fresh cookies. Perfect for company!
Please tag @OrnaBakes if you make them. I love seeing your pics. ?
Any Jam Bars
- canola or vegetable oil spray
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher or fine sea salt
- ½ cup (113g) unsalted butter softened
- 1 tablespoon canola or vegetable oil
- ½ cup (100g) sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (8oz) apricot or other jam or preserves room temperature
- Spray a 9-inch square pan and line with parchment paper, leaving a slight overhang all around.
- In a small bowl, whisk together the flour, baking powder and salt; set aside.
- In a stand mixer with a paddle attachment or a bowl with a hand mixer, cream the butter, sugar, and oil for 2 - 3 minutes on medium speed until light and fluffy. Scrape the bowl.
- Add the egg and vanilla and mix until thoroughly combined.
- On low speed, add the flour mixture and mix just until incorporated.
- Divide the dough and place each half in a Ziploc bag. Refrigerate (up to 48 hours) or freeze (30 – 60 minutes) until firm.
- Preheat the oven to 350°F or 180°C.
- Grate or clump/crumble one half of the dough evenly over the prepared pan. Use a little of the second half of dough to fill in any holes. Press down gently to form an even layer.
- Spread the jam evenly on top with an offset spatula.
- Grate or clump/crumble the remaining dough over it.
- Bake on the middle shelf for 25 - 30 minutes until golden.
- Place the pan on a cooling rack to cool completely.
- Carefully use the parchment to remove to a cutting board.
- Use a sharp, serrated knife to cut it into 16 bars. (Cut down the middle, then in half, etc.)
- Store between parchment paper in an airtight container up to three days or freeze up to three months.
We grew up calling these Farfel Biscuits in SA – great memories. I still make them, sometimes using Nutella as the filling – very delish.
Pleased you gave Marcy Goldman credit in your article on the round apple kitke. I live in Johannesburg and was lucky enough to do recipe testing and book editing for Marcy – what a wonderful lady and talented baker.
Beverley – thanks so much for writing! Mirella’ great idea – I’ll have to try it. I have all of Marcy’s books – starting with A Treasury of Jewish Baking which helped me get through hosting my first Yom Tov. My warmest regards to you in Johannesburg which is where I grew up. Xoxo