Quick Bakewell Slices

  • 50g Whitworths Flaked Almonds
  • 150g plain flour
  • 25g rolled porridge oats
  • 100g light brown sugar
  • ¼ tsp almond essence
  • 125g salted butter, softened
  • 200g raspberry jam

Ready… Steady… Bake…

  • Preheat your oven to 200⁰C/Fan 180⁰C/Gas Mark 6 then lightly grease a 20cm square brownie tinwith baking parchment.
  • In a bowl mix the flaked almonds, flour, oats, sugar and almond essence.
  • Add the butter then rub together to form a crumbly texture.
  • Spoon half the mix into the base of the lined tin then press down firmly.
  • Gently heat the jam in the microwave (or saucepan), until it becomes runny then pour over the mix in the tin.
  • Add the remaining mix then press down lightly.
  • Bake for 30-35 minutes until golden brown.
  • Leave to cool in the tin then turn out and cut into 12 squares.
  • Store in an airtight container.
Print recipe
  • 15 mins
  • 30-35 mins
  • Makes 12