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.
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.
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Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.