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Marmalade and almond shortbread bars
Published: February 1, 2019 at 10:18 AM
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Makes 12 bars
Easy
Total time: 50 mins
A star rating of 5 out of 5.1 ratingRate
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Check out our shortbread recipe with flaked and ground almonds, packed with shredless marmalade. This easy traybake is ready in under an hour
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Check out our recipe for homemade marmalade to use in this tempting traybake. Also check out our classic shortbread, almond cake and millionaires shortbread plus discover more shortbread recipes.
Ingredients
Nutrition
-
250g salted butter
softened, plus extra for the tin
-
125g golden caster sugar
plus extra for sprinkling
-
½ tsp vanilla extract
-
1/8 tsp almond extract
-
225g plain flour
-
125g ground rice or rice flour
-
50g ground almonds
-
200g shredless marmalade
-
25g toasted flaked almonds
Nutrition: per serving
- kcal386
- fat21g
- saturates11.2g
- carbs44.4g
- sugars22g
- fibre1.1g
- protein4.3g
- salt0.4g
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Method
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step 1
Heat the oven to 180C/160C fan/gas 4 and butter and line a 20cm square cake tin with baking paper.
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step 2
Put the butter, sugar, vanilla and almond extracts in a large bowl, and beat with an electric whisk until pale. Add the flour, ground rice or rice flour and ground almonds, and mash in with a wooden spoon, then use your hands to bring everything together to a smooth dough. Divide the dough in half.
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step 3
Roll and push one half of the dough into the base of the prepared tin. Use the bottom of a glass or jar to press the shortbread base as flat as possible. Spread over the marmalade.
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step 4
Roll out the remaining dough on a piece of baking paper to a rough 20cm square and carefully lift on top of the marmalade. Prick all over with a fork, then scatter over the flaked almonds and press in to stick to the dough. Bake for 35-40 minutes or until pale golden, then sprinkle with a little more sugar and leave in the tin to cool. Cut into 12 bars.
Check out more of our best marmalade recipes here...
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