Ingredients

200g

marmalade

200g

unsalted vegan butter, softened

170g

light brown sugar

1/2 tsp

vanilla extract

400g

plain gluten free flour

1/2 tsp

xanthan gum

a pinch

sea salt

120g

ground almonds

"My marmalade crumble bars are jammy, sticky, crumbly and very addictive! This recipe uses just one shortbread cookie dough for both the bottom crust and the crumble on top, which makes the process of making and assembling them super easy and quick!" Nikibakes

Many thanks to Nikibakes for the tasty air fryer recipe.

Method

Line a square baking tin (which will fit into your air fryer basket!) with greaseproof paper, set aside.
In a large bowl, mix the softened butter, light brown sugar and vanilla together with a wooden spoon or rubber spatula until just combined.
Sift in the gluten free flour blend, xanthan gum and salt.
Mix it all together until the dough starts clumping together, then give it a thorough knead to bring it together into a smooth ball with no patches of dry flour.
Press just over half of the shortbread cookie dough into your square baking tin. Smooth it out into an even layer, this is easiest done with a small offset spatula.
Sprinkle the ground almonds evenly across the cookie dough crust, all the way to the edges.
Arrange the marmalade in an even layer on top of the ground almonds and crumble over the remaining shortbread cookie dough.
Air Fry at 180ºC for about 30-35 minutes or until the crumb topping is evenly golden brown.
Allow the bars to cool completely to room temperature before removing them from the baking tin and slicing them into individual portions.