¼ tsp salt
¼ tsp baking powder
75g Connacht Gold Creamery Butter, at room temperature
3 tbsp brown sugar
Zest of 1 lemon
1 egg yolk
½ tsp vanilla extract
80g strawberry jam, warmed
150g strawberries, thinly sliced
For the glaze:
6 tbsp icing sugar, sifted
Zest and juice of ½ a lemon
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 20cm square baking tin with parchment paper.
2 Stir together the flour, salt and baking powder in a medium bowl. Beat the butter and sugar in a separate bowl until light and fluffy. Beat in the lemon zest, egg yolk and vanilla extract until combined.
3 Reduce the speed and gradually add the flour mixture until just combined. Reserve a large handful of the mixture for the topping. Press the remaining dough mixture into the bottom of the baking tin.
4 Spread the jam over the dough in a thin, even layer and top with the strawberry slices.
5 Sprinkle the remaining dough over the strawberries and bake for 20-22 minutes until the top is golden.
6 Whisk the icing sugar, lemon zest and lemon juice for the glaze until smooth. Drizzle over the bars and leave to set. Allow to cool completely, then cut into bars to serve.
Per Serving 156kcals, 5.6g fat (3.4g saturated), 24.3g carbs, 7.1g sugars, 2.1g protein, 0.6g fibre, 0.08g sodium