What you’ll need
120g cold butter, cubed
2 cups The Healthy Baker Plain Flour
1 cup caster sugar
¾ cup raspberry jam
½ cup almonds, toasted and roughly chopped
1
Combine flour, sugar and butter in a food processor and blitz for 10 seconds or until mixture resembles fine breadcrumbs.
2
Tip half into the greased and lined tin and press so it evenly covers the base.
3
Spread with the jam and half of the almonds.
4
Crumble over the remaining mixture and almonds.
5
Bake for 35 minutes or until the top is golden. Let cool in the tin then slice into squares.
