Traybakes or slices are my current baking obsession. Portable, easy to whip up, and always popular, they suit my life at the moment where I need to create something sweet on a regular basis for the hungry hordes or just to keep this quirky writer sane!
So I have adapted my shortcake recipe as a traybake. I left out the whole fruit and just used jam. I cooked for a fraction longer to ensure the bake was firm when sliced. And of course I substituted a square tin instead of a tart mold.
125 g unsalted butter
125 g castor sugar
1 egg, lightly beaten
175 plain flour
50 g ground almonds
1 tsp baking powder
4 tbls good whole strawberry conserve
2 tbls good raspberry jam
Milk, to brush the pastry
1 tbsp demerara sugar
2 tbsp flaked almonds
Preheat oven to 160 degrees C. Grease and line a medium sized square cake 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 strawberry conserve over the dough, then the raspberry 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 flaked 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.