Prepare a slice tray (20 X 30 cm ) with spray and baking paper .
Preheat your oven to 160 deg C .
Cream 125 gm of butter with 84 gm of castor sugar , don't rush this process .
In a separate bowl beat an egg really well and slowly add it to the mixer with the creamed sugar and butter .
Stir in 250 gm of self raising flour it will turn into a dry consistency .
Then turn out onto a lightly floured bench and divide the mixture into 2 .
Lightly roll out 1/2 the mixture and place in slice tray ,
Spread with jam ( traditionally raspberry )
Roll out the other half of pastry and place on top .
Glaze with the white of an egg and sprinkle with chopped walnuts .
Place in oven and bake for 20 minutes , allow to cool in pan .
When cool , cut into fingers .
Keeps well in an airtight container .
Preheat your oven to 160 deg C .
Cream 125 gm of butter with 84 gm of castor sugar , don't rush this process .
In a separate bowl beat an egg really well and slowly add it to the mixer with the creamed sugar and butter .
Stir in 250 gm of self raising flour it will turn into a dry consistency .
Then turn out onto a lightly floured bench and divide the mixture into 2 .
Lightly roll out 1/2 the mixture and place in slice tray ,
Spread with jam ( traditionally raspberry )
Roll out the other half of pastry and place on top .
Glaze with the white of an egg and sprinkle with chopped walnuts .
Place in oven and bake for 20 minutes , allow to cool in pan .
When cool , cut into fingers .
Keeps well in an airtight container .
No comments:
Post a Comment