Raspberry Nut Slice:
I doubled the quantities given....and made 2 slices.
165g (3/4 cup) caster sugar
200g flaked almonds (I only bought 100g as expensive)
225g plain flour
1/2 cup raspberry jam.
Grease a 24cm x 20 cm baking tin.
Place 60g butter, 55g (1/4 cup) sugar and 1 t vanilla, the almonds and the milk in a saucepan to melt the butter. (I did it in the microwave). Remove
Shortbread base: place remaining butter, sugar and vanilla in bowl. Mix. Sift in flours. Press dough into tin. Bake for 10 min. Cool slightly. Spread jam over and then spread cooled almond mixture on top. Bake for 25-30 min till golden. (180 degrees).