Bakewell Jam Slice
Bakewell Jam Slice is a basic combination of crunchy cookie, sweet jam, and almond sponge that is rich in irresistible taste.
- 1 tablespoon of water
- 90 g chopped butter
- 1 cup all-purpose flour
- 1 tablespoon of powdered sugar
- 3 eggs, lightly beaten
- 1/2 cup raspberry jam
- 1 cup of almond flour
- 1/4 cup flaked almonds
- 185 g butter
- 3/4 cup powdered sugar
- 3/4 cup all-purpose flour
First, preheat the oven to 210 ° C.
Then, grease a shallow 27cm x 18cm pan with melted butter. Line the base with parchment paper, spreading it on two sides.
Add the sifted flour, butter and sugar in a food processor. Using the pulse button, process for 10 seconds or until mixture is fine and crumbly.
Add water and mix briefly until the mixture comes together.
Pour the mixture into the mold, pressing evenly on the base using lightly floured hands.
Bake for 5 minutes, then remove and let cool.
Reduce the oven temperature to 180 ° C.
Filling: Beat butter and sugar in small bowl with electric beaters until light and creamy. Gradually add the eggs, beating well after each addition.
Transfer to a large mixing bowl, then add the almond flour and flour.
Stir with a wooden spoon until everything is combined.
Spread the jam on the bottom of the dough.
Distribute the filling evenly and sprinkle with flaked almonds.
Bake for 20 to 25 minutes or until lightly browned.
Let cool in tin, then cut into fingers when cold.
Happy Cooking Time.
Use regular, normal or gluten-free flour.