FoodCoop Recipes
Shortbread and Almond Slice
Prep
20 minutes
Cook
30 minutes
Serves
12
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.
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
325 | 9.1g | 6.7g | 19.1g | 0.1g |
High · 27% | High · 45% | High · 21% | Low · 1.0% |
Approx. per serving. % of your guideline daily amount.
