Bakewell Shortbread Bars
Deliciously moreish Bakewell bars. A layer of buttery, cake-like shortbread, topped with strawberry jam, frangipane and flaked almonds. Baked until golden and dusted with icing sugar. Watch these vanish before your eyes!
Servings 12
Ingredients
Shortbread Layer
- 225 g butter (salted or unsalted) softened
- 150 g caster or granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 275 g plain flour
Frangipane Layer
- 175 g butter (salted or unsalted) softened
- 175 g caster or granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 100 g ground almonds
- 50 g plain flour
- 1 teaspoon baking powder
Jam / Decorating Layer
- 175 g jam of choice I use strawberry but raspberry is traditional
- 50 g flaked almonds
Instructions
- Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas Mark 4. Line a 28cm x 20cm x 5cm (12-inch x 8-inch x 2-inch) tin with baking paper and set aside for later.
- Make the shortbread layer by adding the butter and sugar to a large mixing bowl. Cream until lightened in colour and fluffy. Add the vanilla extract and the egg yolk and mix again until combined fully.
- Add the flour and a pinch of salt if using unsalted butter. Continue to mix until a soft shortbread dough forms. At this point you can chill the dough for 30 minutes, but I spread mine out in the tin straight away - it was a little sticky but didn't take too long to do. Once the shortbread layer is even, dock it with a fork all over.
- Bake the shortbread layer for 15 minutes or until lightly golden. Now spread the jam over the part cooked shortbread layer.
- To make the frangipane cake layer. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the vanilla and the almond extract, followed by the eggs one at a time, mixing well after each addition. Once mixed well, add the flour, baking powder and the ground almonds. Fold gently until incorporated.
- Spread the frangipane mixture over the jam coated shortbread layer. Sprinkle over the flaked almonds and bake for 25-30 minutes until the top is golden and firm to the touch.
- Allow to cool completely before slicing into 12 bars. Cut down the middle length of the bar, then cut across the width in the middle. Cut each quarter into 3 bars. Before serving dust with icing sugar. The bars will keep for up to 5 days, covered and stored at room temperature.