Three layer bars of scrumptiousness to delight all your friends. Almond shortbread is topped with with a sort of blueberry and rose jam which is itself topped with an easy to make almond and chocolate caramel. This traybake is sweet, sticky, fruity and wonderfully textured.
25ggolden granulated or caster sugarAlternatively add 75g of caster sugar, 50 ml water and a tbsp of rose water.
3tsparrowroot
Shortbread
180gwholemeal spelt flouror half wholemeal, half white if you prefer
¾tspbaking powder
60gground almonds
75ggolden caster sugar
110gunsalted butter
1large egg(I used a duck egg)
Almond Caramel
50mlmilk
2tsphoney
100glight brown sugar(I used muscovado sugar)
75gflaked almonds
25gground almonds
1dropalmond extract
30gdark chocolateoptional
Instructions
Blueberry Rose Jam
Wash the blueberries and put them in a pan.
Add the rose syrup and sugar.
Bring the mixture to a gentle simmer.
Mix the arrowroot in 30ml cold water.
Add to the blueberries and stir well. Continue to simmer for about five minutes, until the mixture has thickened and is deep blue in colour.
Leave to cool.
Shortbread
Sift the flour and baking powder into a large bowl.
Add the ground almonds and sugar.
Cut the butter into pieces and rub into the flour with your fingertips.
Add the egg and stir with a fork to mix it in.
Pour the mixture into a 23cm square tin lined with baking parchment and press it flat with the back of a spoon.
Spoon the cooled blueberry compote over the biscuit base.
Spoon the almond caramel over the blueberries.
Bake in a preheated oven at 180℃ (350℉, Gas 4) for 30 minutes. Allow to cool in the tin, then cut into 12 squares.
Almond Caramel
Pour the milk into a small pan.
Add the honey, sugar, almonds and almond extract.
Bring the mixture to a simmer and cook for a few minutes until it thickens slightly.
Take off the heat and add the chocolate, if using.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.