You may also like
Ingredients
- 2 cups plain flour, sifted
- ½ cup icing sugar, sifted
- 250 g butter, chopped
Topping
- 30 g butter
- ⅓ cup caster sugar
- 2 teaspoons imitation vanilla essence
- 125 g blanched almonds, halved
- 1 tablespoon milk
- 125 g glacé cherries, chopped
Method
1. Place flour and icing sugar into a bowl. Rub in butter with fingertips until mixture resembles breadcrumbs.
2. Press into a greased 18 × 28 cm shallow oblong baking tin. Bake at 200°C for 15 minutes, or until lightly golden brown.
3. To make topping: melt butter in a pan. Stir in sugar, vanilla essence and milk. Do not stir continuously. Mix in almonds. Allow to cool.
4. Fold in cherries. Spread over partly cooked base. Bake at 200°C for 15–20 minutes, or until almonds are golden. Cool in tin. Cut into squares and serve. Store in an airtight container.
