BERRY JAM SHORTCAKE TRAYBAKE
It’s always good to receive feedback in this blog space or on social media. So when I read a comment asking me about a particular recipe, and whether it was still available, I went on a hunt through my archives.
I found the recipe for Berry Jam Traybake in a 2014 post! Wow! So long ago!
I am returning the original recipe to the blog, same recipe however in this version I used raspberry and blackberry jams, but any combination will do. I baked it again this morning to add some new photos for the traybake.
It’s still yummy, and pretty easy to whip up.
125 g unsalted butter
125 g castor sugar
1 egg, lightly beaten
175 plain flour
50 g ground almonds
1 tsp baking powder
2 tablespoons good raspberry jam or jam of your choice
4 tablespoon good blackberry jam or jam of your choice
Milk, to brush the pastry
1 tablespoon demerara sugar
2 tablespoon flaked or slivered almonds
Preheat oven to 160°C. Grease and line a 20cm square tin.
For the shortcake, beat the butter and castor sugar until thick and creamy. Add the egg and mix well. Add the flour, almond meal and baking powder, then stir until combined. Turn onto a lightly floured surface and knead briefly to just bring the mixture together. Divide the dough in half, then wrap in plastic wrap and chill for 30 minutes.
On a lightly floured surface, roll each dough portion into a square about the size of the tin, then press one square into the tin. Spoon the first jam over the dough, then the next jam jam, leaving a small border around the edge.
Top with the remaining dough square and press the edges together to seal. Brush with milk and sprinkle with demerara sugar and almonds.
Bake for 30 minutes or until until golden (cover loosely with foil if browning too quickly). Cool in the tin for 20 minutes before carefully removing from the tin and cutting into slices.