This was a favourite when I was in Australia among my housemates, as well. Why don't you try it and see? It makes a great addition to your Christmas cheer.
Ingredients
1 1/2 cups flour
1/2 cup sugar
1 stick soft butter (cut in pieces) (1 stick is generally a quarter of a 250g slab of butter)
3 tablespoons whipping cream
1 teaspoon vanilla
1/2 seedless raspberry jam
semi sweet chocolate chips
Topping
3/4 cup flour
5 1/3 tablespoons soft butter, in pieces
1/3 cup sugar
1 teaspoon vanilla
1/2 cup chopped walnuts
1. Preheat oven to 350F. Line a 9 by 13 inch baking pan with foil. To make the shortbread base, combine the flour and sugar in a mixing bowl or a food processor fitted with the steel blade; mix well. And butter, whipping cream and vanilla, and mix or process until the mixture holds together.
2. Press the dough evenly over the bottom of the prepared baking pan. Bake for 12 to 15 minutes or until very light golden.
3. Place raspberry jam by spoonfuls on top of the warm crust; spread evenly with a table knife. Sprinkle chocolate chips evenly over the jam.
4. To make the crumb topping, combine the ingredients in a mixing bowl or food processor. Mix or process in quick on/off motions until the mixture resembles coarse crumbs. Sprinkle the topping evenly over all.
5. Return pan to oven and bake 18 to 20 minutes longer until crumb topping is golden. Cool completely, then cut into bars.
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