1cupwhole fruit strawberry jamcan substitute any other whole fruit jam
Instructions
Heat oven to 160C. Line cake tin with baking paper.
Melt the chocolate and butter in the microwave, using short bursts of 30 seconds, and stirring between each time. Be careful not to overheat, as white chocolate seizes very easily.
Mix in dry ingredients and eggs until well combined.
Press, half the mixture evenly into the bottom of your cake tin. Spread with the jam and then crumble remaining mixture over the tip. Press down very gently to consolidate, but not squeeze the jam out.
Bake for 45 minutes. Cool in tin, and then cut into small squares.