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Nutrition: Per serving

  • kcal238
  • fat13g
  • saturates8g
  • carbs27g
  • sugars8g
  • fibre1g
  • protein2g
  • salt0.16g
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Method

  • step 1

    Heat the oven to 180C/160C fan/gas 4. Butter and line a 28 x 18cm tin. In a food processor, pulse together the butter, both flours, ½ tsp salt and the 100g of sugar until the mixture resembles fine breadcrumbs. Pulse a few more times until it comes together into a rough ball. Alternatively, put all the ingredients in a bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs. Bring together into a pliable dough and press down into the prepared tin. Using a sharp knife, mark the dough into 16 bars.

  • step 2

    Sprinkle over the remaining sugar and bake for 25-30 mins until golden and set. Remove and prick the dough all over. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely. Using a sharp knife, cut through your earlier scores to separate completely.

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Comments, questions and tips (1)

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A star rating of 5 out of 5.3 ratings

garethandchloe

question

How can I make this Gluten free please. Using cornflour or rice flour alone makes it taste powdery. Any tips please? I have Doves farm GF plain or SR usually. Also almond flour and cornflour

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We would recommend using 400g of a GF plain flour blend such as the one you already have and then leave out the 50g rice flour (this is because most GF blends will already contain some rice flour). We find these blended flours give a much better texture than using 100%…

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