Monday, 13 June 2016
The Benedict Bar
Recipe from Rustic
Makes about 50 small squares
175g salted butter, plus extra for greasing, room temperature
100g caster sugar
175g plain flour
500g flaked almonds
Preheat oven to 180C and grease and line a 25x20cm baking tray.
Cream together the butter and sugar until smooth, about five minutes.
Add the flour in stages, incorporating it each time. The mixture may not come together fully, it's okay, use your hands to press it into the tray. Don't push down too tightly and use the back of a spoon to smooth the surface.
Bake for 30 minutes until golden.
Make the almond topping
Put the ingredients into a saucepan over low heat until it begins to bubble, stir constantly, it should take about 8 minutes.
When the shortbread is done, pour over the honey mixture, then return tray to the oven. Bake for a further 30 minutes or until golden.
Remove from oven and leave to cool for 15 minutes before cutting into squares.