Benedict bar Recipe

A soft biscuit bar made with almonds and raspberry jam. Perfect for serving at afternoon tea or at kid's parties.

  • Preparation
    15mins
  • Cooking time
    20mins
  • Rest time
    35mins
Rate this recipe
(16 votes) 4.5/5
Ingredients
Pour people
  • For the pastry
  • Plain flour : 200 g
  • Unsalted butter : 125 g
  • Caster sugar : 90 g
  • Whole egg(s) : 1 whole
  • Ground almonds : 10 g
  • For the cream
  • Unsalted butter : 100 g
  • Caster sugar : 60 g
  • Vanilla essence : 2 drop
  • Flaked almonds : 200 g
  • Whole milk : 50 ml
  • Part three of the recipe
  • Raspberry jam : 100 g
Method
  • ETAPE 1

    Pre-heat the oven to 180'C.

  • ETAPE 2

    For the pastry:
    Mix together all of the dry ingredients. Chop the butter into small pieces and add to the dry ingredients. Rub with the tips of your fingers to turn into a crumble. Add the egg and mix to form a dough. Place in the fridge and allow to rest for about 15 minutes. Place between two sheets of parchment paper and place on a baking tray, prick with a fork and then return to the fridge for a few more minutes. Once chilled, transfer to the oven and bake for 7 minutes. Once cooked, remove from the oven and allow to cool.

  • ETAPE 3

    For the filling:
    Place the butter and milk in a saucepan and allow the butter to melt. Add all of the remaining ingredients and then leave to cool. Once cool, spread the jam on top of the biscuit and then the nut cream. Return to the oven and bake for 20-25 minutes until golden brown. Once cooked, allow to cool on a wire rack. Once cool, cut into slices, dust with icing sugar and serve.

Chef's tip

«Vary this recipe by using strawberry jam or orange marmalade.»

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