This recipe has been adapted from a C.W.A. Coronation Cook Book.

almondshortcakeLR.jpg115 gm. unsalted butter
105 gm. caster sugar
225 gm. plain flour
5 gm. baking powder
Pinch of salt
1 whole egg
1 jar LYNWOOD BULLACE PLUM JAM
150 gm. almond slithers
1 extra egg for glaze

Method:

  1. Butter and line the side and the base of a 21 cm. sandwich tin.
  2. Sift flour, baking powder and salt.
  3. Place butter, sugar, flour, baking powder in food processor. Process with the above , adding beaten egg to make a stiff mixture.
  4. Turn out: Divide mixture into two.
  5. Round out one half, press into greased sandwich tin.
  6. Spread generously with LYNWOOD BULLACE PLUM JAM.
  7. Cover with other half of mixture.
  8. Glaze the top with beaten egg and press almond slithers in to mixture.
  9. Bake in 170 C oven for 40 minutes.


Note: For a different flavour try LYNWOOD RASPBERRY JAM and add chopped and stoned dates in the centre.

Date 25.7.05

© Copyright 2006 Lynwood Preserves.