20 minutes, plus 30 minutes chilling time.
A favourite of Mrs Darlington's and all the family. This delicious tray bake is perfect for popping into a lunch box, serving at teatime or gracing any cake stand.Print me
8oz/226g plain flour (plus a little extra for rolling out the pastry on)
6oz/170g granulated sugar
1 beaten egg
1 tsp almond essence
6oz/170g porridge oats
1oz/28g flaked almonds
½ a jar of Mrs Darlington’s Raspberry Jam.
Heat the oven to 200 degs, Gas 5, fan 170
Requires a baking tray 7 x 11 inches (swiss roll tin).
Place the flour and butter into the bowl of a food processor.
Using only the pulse setting, pulse until the mixture resembles breadcrumbs. Avoid over mixing if you can. Slowly add the water a little at a time until the mixture comes together in a ball. Wrap the pastry in cling film and place in the fridge for 30 mins.
Whilst the pastry is resting…
Grease the baking tray and line the bottom with baking paper.
Melt the 4oz of butter for the almond topping in a pan over a low heat, add the sugar oats, egg and almond essence. Set aside.
Roll out the pastry on a floured surface and line the baking tray with the pastry including the sides.
Spread the Mrs Darlington’s Raspberry Jam over the base of the pastry.
Pour the warmed butter and sugar mix over the jam and level with a knife.
Sprinkle over the flaked almonds.
Bake for approximately 25 - 30 mins until golden brown on the top.
Slice into 12 pieces when cooled.
These delicious almond slices will keep for several days if stored in an airtight container. They also freeze well.