Bakewell Shortbread Slices


Deliciousness in a bar and with no pastry the chances of a soggy bottom are slim! Bakewell Shortbread

Useful tips before you start:

If you have a food processor this is the quickest and easiest method but it can be made by hand too.

I use foil trays for bakes like this – you can buy them from Lakeland, Wilco, Tesco and various online stores, they measure about 7 x 12 inches, but you could uses a 9 inch square tray or any other dimension roughly the same size. If you are using foil trays you can just grease them as they’re flexible enough to peel off, but I would advise using greaseproof paper to line metal tins.

Your butter for the shortbread base needs to be cold, but the butter for the almond layer needs to be soft so take it out of the fridge about 30 minutes before you start (depending on the temperature of your kitchen)

You can use literally any flavour jam, I used half raspberry and half blackcurrant on the first batch as  I didn’t have enough of either flavour.  I think it would be great with Black cherry jam or maybe lemon curd for a change.  Whatever you choose make sure you have at least half a jar of it.

To make your glace icing – sift your icing sugar into a bowl and very gradually add small amounts of warm water, mixing all the time until you have a thick spreadable consistency.


Shortbread Base

150g Plain Flour

150g Unsalted Butter

75g Cornflour

75g Caster Sugar

Almond layer

175g Softened Unsalted Butter

175g Caster Sugar

3 eggs

100g Self Raising Flour

75g Ground Almonds

1 tsp almond essence (optional)

½ jar jam


Flaked Almonds (optional)

Glace icing – 250g Icing sugar and water* see notes


Preheat your oven to around 170⁰C and grease or line your tray.

Start by making the shortbread layer. Blitz the flour and butter together until it resembles fine breadcrumbs (you can do this by hand by rubbing the butter into the pastry).  Add in the cornflour and sugar and mix together.  Tip the breadcrumb like mixture into the prepared tray and spread out into an even layer.  Press down lightly using your hands or a spatula.  Bake in the oven for 10 – 15 minutes.  Set aside the processor to make the filling.

While the shortbread is cooking you can make the almond filling.

Mix together the softened butter and sugar in the food processor (or cream together in a bowl by hand or with a hand mixer).  Add in the eggs, flour and ground almonds (and almond essence if you like lots of almond flavour) and mix thoroughly.

Once your shortbread has been cooking for 10 – 15 minutes take it out of the oven and carefully spread the jam over the surface. Its best to soften the jam a little by giving it a good stir before hand. Placing it in spoonful’s spread out over the surface will help prevent dragging the surface of the shortbread off. 

Then spoon your almond mixture into the tray and spread out evenly.

If you are not planning on icing your bake, you can sprinkle flaked almonds over the surface. 

Bake in the oven for 25 minutes or until golden brown, the surface should spring back when pressed lightly, and a skewer should come out clean when pushed into the middle of the cake.

Cool in the tin on a wire rack.

Once cool turn out onto a board and carefully flip over (using another board on the bottom).

Your can then ice your cake and sprinkle with flaked almonds if you like both.

Let the icing set hard before cutting into slices.