Ingredients :
- 300 g gluten-free / plain flour
- 1/8 tsp xanthan gum
- 90 g light brown sugar
- 65 g ground almonds
- 190 g gold foil-wrapped Stork margarine block
- 150 g seedless raspberry jam
- 200 g fresh raspberries
- 125 g caster sugar
- 125 g Stork block as above
- 1 tbsp ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg)
- 75 g plain / gluten-free flour
- 75 g ground almonds
- 1/2 tsp baking powder
- 1/2 tsp almond extract
- as needed flaked almonds for topping
Method :
- Preheat the oven to gas 4 / 180C / 350F and line a 9" x 13" baking tray with parchment paper
- Combine the flour, xanthan gum, almonds and sugar in a bowl
- Add the softened margarine and cut in until the mixture resembles crumbs
- Press into the base of the baking tray and bake for 12 - 15 minutes until golden
- Let cool 15 minutes then heat the jam slightly until it"s more easily spreadable and cover the baked base
- Scatter the raspberries over and set aside
- In a clean bowl cream together the caster sugar and softened Stork
- Add the flaxseed mixture (or 1 egg), flour, ground almonds, baking powder and almond extract and mix in then pour over the jammy base, spreading evenly. Don"t worry about smashing up the raspberries!
- Sprinkle some flaked almonds on top then bake for 35 - 45 minutes, until a toothpick tests clean. If the almonds are browning too quickly put a loose sheet of foil over the top
- Let cool completely in the tin before slicing into squares or fingers
- If you"d like, make a glaze from 60g icing sugar mixed with a tablespoon of water and drizzle over the top. Allow to set before serving
- Will keep well in an airtight container for 2 - 3 days
- Serves 15 squares / 30 fingers
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