Ingredients:
Butter - 1/2 cup
Castor sugar - 3/4 cup
Egg - 1
Self-raising flour - 2 cups
Pinch of salt
Apricot jam
Blanched almonds, split into halves
Method:
Butter - 1/2 cup
Castor sugar - 3/4 cup
Egg - 1
Self-raising flour - 2 cups
Pinch of salt
Apricot jam
Blanched almonds, split into halves
Method:
- Beat together butter and sugar until thick and creamy, add the egg and beat in well.
- Sift together flour and salt. add and work in to make a firm dough.
- Divide into halves, press half into a greased 20 cm sandwich tin, spread with a generous layer of apricot jam.
- Cover with rest of mixture and arrange split blanched almonds around the edge.
- Bake in a moderate oven for 35-40 minutes, or until lightly browned and cooked through.
- cut into wedges, when cold and serve with coffee or tea.
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