Bakewell Shortbread

I’ve always loved Bakewell Tart with the mix of almond sponge and tangy raspberry jam but putting a buttery shortbread base takes it to a whole new level of scrummyness. Bakewell Shortbread definitely a winner.

The base is just a basic shortbread base which I bake first in a traybake tin, until it’s almost completely cooked. Take it out of the oven and allow it to cool slightly. Once cooled cover the shortbread with a generous layer of (preferably homemade) raspberry jam, I have also made it with homemade raspberry curd.

Make a basic almond sponge and carefully cover all of the jam and then put the whole thing back in the oven on a fairly low heat, gas4, otherwise the sponge tends to burn on the top but raw in the middle.

Once the sponge is cooked and cooled, drizzle the top with simple water icing mix. Leave this to set for half an hour and then its ready to slice and enjoy.