Ingredients
- salted butter 250g, softened, plus extra for the tin
- golden caster sugar 125g, plus extra for sprinkling
- vanilla extract ½ tsp
- almond extract 1/8 tsp
- plain flour 225g
- ground rice or rice flour 125g
- ground almonds 50g
- shredless marmalade 200g
- toasted flaked almonds 25g
Method
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Step 1
Heat the oven to 180C/160C fan/gas 4 and butter and line a 20cm square cake tin with baking paper.
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Step 2
Put the butter, sugar, vanilla and almond extracts in a large bowl, and beat with an electric whisk until pale. Add the flour, ground rice or rice flour and ground almonds, and mash in with a wooden spoon, then use your hands to bring everything together to a smooth dough. Divide the dough in half.
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Step 3
Roll and push one half of the dough into the base of the prepared tin. Use the bottom of a glass or jar to press the shortbread base as flat as possible. Spread over the marmalade.
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Step 4
Roll out the remaining dough on a piece of baking paper to a rough 20cm square and carefully lift on top of the marmalade. Prick all over with a fork, then scatter over the flaked almonds and press in to stick to the dough. Bake for 35-40 minutes or until pale golden, then sprinkle with a little more sugar and leave in the tin to cool. Cut into 12 bars.
Nutritional Information
- Kcals 386
- Fat 21g
- Saturates 11.2g
- Carbs 44.4g
- Sugars 22g
- Fibre 1.1g
- Protein 4.3g
- Salt 0.4g
