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Benedict Bars (Grape Jam over shortbread, topped with Almond flakes) | Sourdough Companion

Benedict Bars (Grape Jam over shortbread, topped with Almond flakes)

Inspired by Dan Lepard (in his Baking with Passion book). I've tweaked the amounts.

Choose your fav shortbread recipe. After pressing the dough into the tin. Spread a thin layer of fav jam...don't get too greedy here (look who's talking?). Add topping. Bake for 25 - 30 mins at 170 deg C.

Topping:

80g unsalted butter
60g castor sugar
1 tsp vanilla essence
150g flaked almonds
3 T milk

Put everything into a saucepan. Heat over lowest heat until butter has melted. Remove until cool.

Method

 

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