THIS RECIPE MAY BE HALVED..makes one 16 x 10 x 2inch oven proof baking dish and approx 12-16 + cookies depending on size
1 pound unsalted butter
1 1/2 cups sugar
3tsp vanilla extract
Pulse in a food processor until mixed then add
3cups all purpose flour
3/4 tsp sea salt
1 cup any raw nut (optional OR oatmeal)
Blend until all resembles breadcrumbs....empty into a medium sized bowl and set aside
Meanwhile
Heat 1 pound strawberry jam or jelly with 1/4 cup water
Add 3 cups fresh or frozen strawberries and cook for 5 mins on rolling boil.
Remove the berries and set aside and reduce the liquid by 1/3 by simmering.
Press half the flour mix into the greased baking pan, and smooth with tines of a fork or back of spoon but avoid packing it down, as this toughens the finished cookie.
PREHEAT OVEN 350F MIDDLE SHELF
Do the top of the pastry with the cooked berries and gently, (use a tbsp, to pour) pour the strawberry jam over the berries.
Top lightly with remaining pastry crumbs.
Place the dish/pan on a lined cookie sheet.
Bake for 35-50 mins until top is light golden and bubbling.
Remove and cool on wire, cut into bars when cool enough to handle but not completely cold.
I sprinkled mine with powdered sugar when completed
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