The Benedict bar

The Benedict bar

By
From
Rustic
Makes
20 squares

For a twist on the classic shortbread, we add almonds, butter and honey to it to make our Benedict bar. We use greek honey when we make this, but you can use your favourite runny honey instead if you prefer.

Ingredients

Quantity Ingredient

For the shortbread

Quantity Ingredient
175g salted butter, plus extra for greasing, at room temperature
100g caster sugar, plus extra to finish
175g plain flour

For the topping

Quantity Ingredient
500g flaked almonds
250g butter
350g honey

Method

  1. Preheat the oven to 180°C and butter a 25 × 20 cm baking tray, then line it with baking parchment.
  2. Cream together the butter and sugar in a large mixing bowl for about 5 minutes until smooth.
  3. Add the flour in stages, incorporating it each time. You will need to use your hands to bring everything together as you add more flour as the mixture will start to resemble breadcrumbs.
  4. Press the mixture into the prepared baking tray, but don’t push the mixture down too tightly; you want the dough to hold together in the tray, but not be packed so tightly that the biscuits will be too dense. Use the back of a spoon to gently smooth the surface.
  5. Bake for 30 minutes until golden brown. Halfway through the cooking time start making the almond topping. Put the ingredients into a saucepan over a low heat and bring up to a bubble, stirring constantly – it should take about 8 minutes.
  6. When the shortbread is done, remove it from the oven and pour the hot almond honey mixture over it (don’t cut it into pieces at this stage), then return the tray to the oven.
  7. Bake for a further 20 minutes or until golden. Remove the shortbread from the oven and leave to cool for 15 minutes before cutting into 20 even-sized squares.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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