Benedict Bars

No bar beats a homemade bar, ever. These appeal to all generations, full of nostalgia and gorgeousness. They taste good warm out the tin and cold out the fridge. I made them with blueberry jam but raspberry works well and looks a bit prettier.

 

Adapted recipe from Baker & Spice

Shortbread-
150g unsalted butter 

100g plain flour

130g self raising flour
4 tbsp corn flour
1/2 tsp baking powder
125g caster sugar
1/4 tsp salt
1 tsp vanilla extract

-Line a a 24 x 20cm loose bottom tin with foil and lightly spray or grease with butter. 
-dice the butter straight from the fridge into a mixing bowl and leave to soften for 30 minutes; sift the flour, cornflour, and baking powder on top, then add the sugar, salt, and vanilla; rub together between your fingertips until the mixtures becomes doughy, you can do this in a kitchenaid.
-press into the prepared tin with your fingers or knuckles and then pop in a preheated oven 180C for 10-15 minutes until golden. It will puff up a bit but then settle down again.

Bars
100g unsalted butter
60g caster sugar
1 t vanilla extract
200g flaked almonds
3 tbsp cream
raspberry or blueberry jam

- put butter, sugar, vanilla, almonds, and cream in a small saucepan over low heat, and warm until the butter melts; remove from heat and allow to cool
-spread a layer of jam on top of the shortbread and then spoon the melted butter mixture over top; bake for 25 to 30 minutes and then allow to cool on a rack; chill in the fridge for at least one hour to make cutting easier 

 

 

Go on.. make them!