A treasured family recipe for a delicious slice.

A Monday Morning Cooking Club Treat

These crumb cookies are simply wonderful, somewhere between a plain biscuit (cookie) and a jam slice. The recipe comes from the kitchen of Dina Kaufman and first appeared in ‘Monday Morning Cooking Club – the food, the stories, the sisterhood‘ (2011). This is a treasured recipe passed down from Dina’s mother to Dina, which she has now passed down to her own daughters.

The crumb cookies pictured (in the tin, below) were baked in the Le Creuset rectangular (33 x 23 cm) baking tin, available through Everten Online. Once again, we’re sooooo pleased that the Everten crew have given us this tin to play with! As many of you know, we’ve been Everten fans for a while. They have pretty much everything we need in the kitchen and we don’t have to leave the house to go shopping. Delivery is really prompt – which we love.

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Mum's Crumb Cookies
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings Prep Time
24 slices 10 minutes
Cook Time Passive Time
20 minutes 3 hours
Servings Prep Time
24 slices 10 minutes
Cook Time Passive Time
20 minutes 3 hours
Mum's Crumb Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
24 slices 10 minutes
Cook Time Passive Time
20 minutes 3 hours
Servings Prep Time
24 slices 10 minutes
Cook Time Passive Time
20 minutes 3 hours
Ingredients
Dough
Filling
Servings: slices
Units:
Instructions
  1. Grease and flour (or line) a 33 x 23 cm baking tin.
  2. To make the dough, mix all the dough ingredients together, preferably in a food processor, until it forms a soft dough.
  3. Divide the dough into two parts: two-thirds and one-third. Wrap the smaller portion in plastic wrap and put in the freezer for 2 - 3 hours.
  4. Press the remaining two-third portion of dough into the base of the prepared tin so it is evenly distributed.
  5. Preheat the oven to 200℃ (375℉).
  6. To make the filling, place all filling ingredients in a food processor and process until a paste is formed. Spread evenly on the base dough.
  7. Using the coarse side of a grater, grate the frozen dough over the filling.
  8. Bake for 20 - 25 minutes, or until the crumbs become golden. Allow to cool then cut into diamonds or squares. Sprinkle with icing sugar before serving. Keeps well in an airtight container.
OTHER FILLINGS
  1. Other filling options include 1 cup povidl (plum) jam (pictured); 250 g chocolate hazelnut spread; 4 granny smith apples, grated and mixed with 1/2 cup sugar, zest of 1 lemon and 1 teaspoon ground cinnamon.

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2 Comments

  1. Wendy Simmons

    Hi girls,
    Love your recipes I work in a School in After School Care and always looking for quick easy recipes to serve for snack. I also like to look at cooking food with diversity and being aware of food allergies .

  2. Lisa Goldberg

    Thanks so much Wendy – nice to hear from you! Sounds like the kids you look after are very lucky 🙂
    We hope you enjoy our recipes. Cheers,
    Lisa

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