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Bakewell slice close up on plate index
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5 from 3 votes

Bakewell Shortbread Slices

A crumbly shortbread base, a sweet raspberry jam centre and a decadent frangipane layer on top – what more could you want?
Prep Time45 mins
Cook Time55 mins
Total Time1 hr 40 mins
Course: Dessert, Snack
Cuisine: British
Servings: 16 Slices
Calories: 401kcal
Author: Kachina

Ingredients

Shortbread base:

  • 180 g unsalted butter
  • 80 g caster sugar (golden or white)
  • 1 teaspoon vanilla extract
  • 180 g plain flour (all-purpose)

Jam layer:

  • ½ jar raspberry or cherry jam (roughly 175g)

Frangipane layer:

Toppings (optional):

  • 1 handful flaked almonds (sprinkle on before final bake)
  • 200 g icing sugar (plus 1tbsp water, to top after cooling)

Instructions

Shortbread base:

  • Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
  • Cream together the butter, sugar and vanilla until fully combined.
  • Sift in the flour and stir together until a dough forms.
  • Line the 9inch square baking tin with greaseproof paper and press the shortbread dough into the base to create an even layer, either using your hands of the back of a spoon.
  • Use a fork to prod a few rows of shallow holes in the base to help cook evenly, and bake in the oven for 25mins until lightly golden.

Frangipane layer:

  • While the base bakes, make the frangipane by first creaming together the butter and sugar.
  • Beat in the eggs and almond extract until fully combined.
  • Sift in the flour and fold in with the ground almonds to the mix.

Assembly:

  • Once the shortbread base has baked, spread a thick layer of jam over the half-baked base, leaving an inch gap from the edges.
  • Carefully add the frangipane layer on top of the jam layer and, if using, sprinkle with flaked almonds.
  • Bake for a further 30mins, until golden on top and a skewer comes out clean.
  • While the Bakewell cools in the tin, if choosing to top with fondant icing, mix together the icing sugar with a little warm water until smooth. Gradually add water to the icing sugar a teaspoon at a time until you have a thick but spreadable consistency.
  • Pour the icing over the cooled Bakewell and allow to set before slicing.

Notes

  • I like the taste of golden caster sugar in this recipe, but you can easily swap this for white caster sugar if you don't have any golden.
  • I've use the icing topping rather than flaked almonds (as shown in the pictures), but either works a treat (or both!!).

Nutrition

Calories: 401kcal | Carbohydrates: 47g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 18mg | Potassium: 44mg | Fiber: 2g | Sugar: 32g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg