Apricot And Almond Shortbread recipe
ingredients
5 oz (150 g) wholemeal flour
1 oz (25 g) rice flour
1 oz (25 g) molasses sugar
4 oz (125 g) polyunsaturated margarine
3 oz (75 g) low sugar apricot jam
3 oz (75 g) nibbed or flaked almonds
1 oz (25 g) rice flour
1 oz (25 g) molasses sugar
4 oz (125 g) polyunsaturated margarine
3 oz (75 g) low sugar apricot jam
3 oz (75 g) nibbed or flaked almonds
method
1. Mix the flours and sugar together in a bowl. Rub the margarine into the mixture and knead to form a soft dough.
2. Spread mixture into a 7 1/2 by 11 1/2 inch (19 by 29 cm) Swiss roll tin.
3. Spread with apricot jam, sieved, and sprinkle with nibbed or flaked almonds.
4. Bake for 45 minutes at Mark 3 (160°C) 325°F. Cut into bars.
2. Spread mixture into a 7 1/2 by 11 1/2 inch (19 by 29 cm) Swiss roll tin.
3. Spread with apricot jam, sieved, and sprinkle with nibbed or flaked almonds.
4. Bake for 45 minutes at Mark 3 (160°C) 325°F. Cut into bars.
serving amount
makes 16
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