Preheat the oven to 180°C and line a baking sheet with parchment paper.

In a bowl, combine 250 g all-purpose flour, 50 g powdered sugar, and 1/4 tsp salt.

Stir in 1 tsp vanilla extract, then add 180 g cold unsalted butter cubed. Mix until a coarse dough forms.

Scoop tablespoons of dough, roll them into balls, and place them on the prepared baking sheet, spacing them 5 cm apart.

Gently press each ball to flatten and form a small well in the center.

Spoon about 1 tsp raspberry jam into each well.

In a separate bowl, combine 50 g all-purpose flour, 50 g granulated sugar, and 50 g cold unsalted butter cubed. Rub together until crumbly.

Sprinkle the crumble topping evenly over each cookie.

Bake for 12 to 15 minutes or until the edges turn golden.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.