Marmalade and almond shortbread bars
- Preparation and cooking time
- Total time
- Easy
- Makes 12 bars
Ingredients
- 250g salted butter, softened, plus extra for the tin
- 125g golden caster sugar, plus extra for sprinkling
- ½ tsp vanilla extract
- 1/8 tsp almond extract
- 225g plain flour
- 125g ground rice or rice flour
- 50g ground almonds
- 200g shredless marmalade
- 25g toasted flaked almonds
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4 and butter and line a 20cm square cake tin with baking paper.
- 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.
- 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.
- 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.
