Shortbread and Almond Slice
Serves: 12
Preparation: 20 minutes
Cooking Time: 25-30 minutes
Ingredients
- 50g unsalted butter
- 1tbsp golden caster sugar
- 1tsp almond essence
- 100g flaked almonds
- For the Shortbread
- 225g plain flour
- 3tbsp cornflour
- 1/2tsp baking powder
- 150g unsalted butter
- 125g golden caster sugar
- Few drops vanilla extract
- 4tbsp The Co-operative Irresistible raspberry conserveTo serve: fresh cherries or seasonal berries
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4.
- To make the topping put the butter, sugar and essence into a small pan, heat gently until the butter and sugar have melted, add the almonds and stir. Set aside and leave to cool.
- For the shortbread, put the flour, cornflour and baking powder into a large bowl. Add the butter and rub the mixture between your fingers to make breadcrumbs. Add the sugar and vanilla extract and mix together with your hands. Push the mixture into a 20cm square tin lined with greaseproof and baking paper, put in the fridge and leave to chill for at least 10 minutes.
- Dot the jam over the shortbread and spread carefully to cover. Top with the almond mixture and bake for 25-30 minutes until the shortbread is cooked and the almonds are golden. Use a knife to loosen around the edges and leave in the tin to cool. Cut into 12 slices.
