Estonian Jam Bars (Klassikaline Purukook)

Classic Estonian Jam Bars (Klassikaline Purukook) combine a buttery shortbread base and topping with a jam center that is a great lunchbox filler or something to grab that a little sweet without much effort.

Ingredients and substitutions for Estonian Jam Bars

• Butter: Plain unsalted was used here, though you could substitute with salted, though you might want to omit the salt from the dough. You could substitute in equal measure with non dairy butter, however, I have not tried this so cannot be sure of the outcome.
• Flour: Plain or all purpose flour is best for a nice light pastry, though you could use bread flour, if that is all you have on hand.
• Sugar: Superfine or caster sugar is used here thanks to its finer granule that gives the shortbread its light sweetness without adding additional flavoring.
• Jam: The blackcurrant is a more traditional flavor to use, though, you can opt to use a different jam such as raspberry, strawberry or even peach or plum, if you prefer!

See recipe card for quantities.

How to make Estonian Jam Bars:

Step 1: Dries: Toss all the dry ingredients into a bowl and stir together.

Step 2: Butter: Toss in the cubed butter and cut or rub into the mixture until it holds together and is a rough crumb.

Step 3: Press: Toss ⅔’s of the mixture into a baking tin and press nice and evenly.

Step 4: Jam: Spread the jam over the base nice and evenly.

Step 5: Top and bake: Toss over the crumb mixture and bake until golden.

Step 6: Cool completely then serve: Allow to cool completely before slicing and serving. Dig in!

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Estonian Jam Bars (Klassikaline Purukook)

Sylvie Taylor

These Estonian Jam Bars only require 5 ingredients for a bake that serves plenty of people whether it’s going into lunchboxes, a ‘bring a plate’ event or simply want something a little sweet but easy to make on hand.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Snack

Cuisine Estonian

Servings 20

Calories 150 kcal

Ingredients

  

1x2x3x

• 400 grams / 2 ½ cups plain flour
• 60 grams / ⅓ cup superfine/caster sugar
• ¼ teaspoon sea salt
• 180 grams / 6.35 ounces butter cold and cubed
• 400 grams / 14 ounces blackcurrant jam see note

Instructions

 

• Line a 21 x 30 cm or 8 x 12 inch rectangle baking tin and preheat the oven to 200C/400F.
• Toss the flour, sugar and salt into a bowl and stir together.
• Cut or rub the cold butter into the flour mixture until it resembles breadcrumbs.
• Pour two thirds of the crumb mixture into the base of a slice tin and flatten down tightly.
• Spoon the jam on top and spread out evenly.
• Press the remaining crumb mixture together and sprinkle over.
• Bake until golden, approximately 30 minutes.
• Remove and allow to cool.
• Slice and serve.

Notes

• Jam: The blackcurrant is a more traditional flavor to use, though, you can opt to use a different jam such as raspberry, strawberry or even peach or plum, if you prefer!
• Baking tin: The tin used here is 21 x 30 cm or 8 x 12 inch which is smaller than the 25 x 35 or 9.8 x 13.7 inch baking tins recommended in all the Estonian recipes reviewed for this. However, the smaller tin was chosen to ensure the base would be slightly higher and to be honest, unless you use a smooth jam, that layer will be incredibly thin.

Adapted from Kodus

Nutrition

Calories: 150kcal

Keyword berry baking, eggless, jam

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