Testing Testing

Just over a week ago I got a new cooker, it is miles better than my old one and hopefully will allow me to experiment more in the kitchen. I am still getting used to the temperatures and any hot/cold spots, and the only way to do that is to cook and baking is a really good way to see how evenly an oven works. The novelty for me is having glass doors and a light so DD's can see whats cooking too.
I had a rummage through my cupboards to see what I had available, then I dug out my trusty Be-Ro Flour cookbook, a small but very handy book to keep in the kitchen which is full of basic recipes and old favourites. I always loved Almond Slices when I worked as a Saturday girl in a bakers so I thought I would have a go.
I made my own shortcrust pastry, as I had not made any for ages, but you could use shop bought if you were pushed for time.

They turned out well, but the only thing I would maybe add is a tiny bit of almond extract, not essential but I am sure it would give a more intense flavour.

Almond Slice from the Be-Ro Book- Makes 10 slices.

100g Shortcrust pastry Home made or store bought

3 x 15 ml spoons of Raspberry Jam

75g Margarine

75g Caster sugar

100g Ground almonds

50g ground rice

1 medium egg

25g flaked almonds

Heat oven to Gas 5, 190oC, 375oF.

Line an 18cm square tin with the pastry and then spread the base with the raspberry jam.

Cream together margarine and sugar

Add ground almonds and rice along with the egg and mix together well.

Spread mixture over the jam and sprinkle with the flaked almonds.

Bake for 20-25 minutes.

Allow to cool before slicing into fingers.