Crumble Shortbread with Hazelnuts, Thyme and Orange

1 cup salted butter
1/2 cup sugar
1 egg yolk
3 small oranges/clementines
1 tsp vanilla extract
3 cups plain flour
2/3 cup hazelnuts, diced
1 tsp fresh thyme
8 oz cherry jam

Here’s how

1. Place the sugar and butter into mixing bowl and beat together until light and fluffy. Add the egg yolk, vanilla and the zest of the clementines and mix together.
2. Scatter in the flour and stir together.
3. Mix together a little, then turn out onto a clean work surface.
4. Set one third of the mixture to one side, while you knead the mixture into a biscuit dough.
5. Line a 9×13 baking tray with parchment paper, before placing the shortbread dough into the base of the tray and pressing flat.
6. Bake the shortbread for 10 minutes in the oven at 350°F / 160°c.
7. Meanwhile mix the remaining shortbread mixture with the chopped hazelnuts and fresh thyme to create a crumble.
8. When the shortbread has baked for 10 minutes, remove from the heat and spread with the cherry jam.
9. Scatter the hazelnut topping over the jam and return to the oven for a further 15-20 minutes or until the crumble is golden and the jam is bubbling.