Quick to prepare!
Serves: 12 slices
Preparation Time: 20 minutes, plus 30 minutes chilling time Cooking Time: Approx 25- 30 minutes until golden brown Oven Temperature: Preheat to 200C/ I80’C Fan / Gas 6
Ingredients – Pastry:
226g/ 8oz plain flour ( + a little extra for rolling out the pastry on) 113g/ 4oz butter
Cold water
Ingredients – Almond Topping: 170g/ 6oz granulated sugar
113g 14oz butter
1 beaten egg
1 tsp almond essence 170g/ 6oz porridge oats 28g / 1oz flaked almonds
½ a jar good Raspberry Jam
Instructions:
- Requires a baking tray 7 x 11 inches (e.g. a Swiss Roll tin).
- Place the flour and butter into the bowl of a food processor.
- Pulse until the mixture resembles breadcrumbs. Avoid over mixing.
Slowly add the water a little at a time until the mixture comes together in a ball. - Wrap the pastry in cling film and place in the fridge for 30 ruins. Whilst the pastry is resting ...
- Grease the baking tray and line the bottom with baking paper.
- Melt the 4oz of butter for the almond topping in a pan over a low heat, add the sugar, oats, egg and almond essence. Set aside.
- Roll out the pastry on a floured surface and line the baking tray with the pastry including the sides.
- Spread the Raspberry Jam over the base of the pastry.
- Pour the warmed butter and sugar mix over the jam and level with a knife. Sprinkle over the flaked almonds.
- Bake for 25-30 ruins, until golden brown on top. Slice when cool.
Will store in an airtight container. They also freeze well.”
