Ingredients
• 75g unsalted butter
• 150g caster sugar
• 300g ground almonds
• 75g rolled oats
• 2 large eggs
• 1 large piece of shortcrust pastry
• 200g raspberry jam (but measure with your heart here, I won’t set you limits)
• 75g sliced almonds
Method
Preheat a fan oven to 190 degrees Celsius.
Melt the butter and sugar together in a large saucepan on a medium/low heat until you have a syrup. Stir in the ground almonds and oats first. Then the eggs until you get a loose paste (add them last to stop them scrambling).
Line a thick baking tray with baking parchment, cover the bottom of the tray with shortcrust pastry. Slather the top of the pastry with raspberry jam. Spoon the paste mixture on top of the raspberry jam and then gently spread it to cover up the jam. Sprinkle sliced almonds on top and press lightly to make them stick to the paste.
Bake in the oven for 45-55 minutes. Once baked to golden, remove from the oven and allow to cool in the tray before turning out and slicing
Thrifty Tasty Bites
