Apricot or Raspberry Almond Shortcake

Another family standard for Christmas or New Year, made for years to the original recipe. Only one year, I forgot to buy a jar of apricot jam, and used raspberry instead; even better.

Ingredients – to fit a 10 inch round dish

  • 175g/6oz butter
  • 75g/3oz sugar
  • 1 egg
  • 1 tsp vanilla essence
  • juice and zest of 1 lemon
  • 1-2 tbsp milk
  • 350g/12oz self-raising flour (optional – replace 2-4ozs of the flour with ground almonds)
  • apricot or raspberry jam
  • plenty almonds to decorate – whole, halves, or slices
  • beaten egg to glaze

Method

  • Rub in flour and butter. Stir in sugar, then egg, lemon juice and zest, vanilla, and enough milk to make a firm dough.
  • Leave to rest for 30 minutes in fridge.
  • Pre-heat oven to 190C/375C/Gas mark 4.
  • Use half of the dough to line a greased 10 inch sandwich tin/dish. Spread jam over the base, to about 1 cm from the sides. If the dough rolls easily, roll other half to fit and lay on top, or just cut slices and lay on top; seal any holes.
  • Seal edges with your thumb prints.
  • Lay halved/whole/sliced almonds in a pattern, and brush top with beaten egg.
  • Bake for 30 mins in a moderate oven, until golden. Cut while hot, but leave to cool before your remove the pieces from the dish.
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