Honey Almond Slice, another recipe we use to make in our cafe and another huge hit at Bake Club.
You may have seen something like this in the old-fashioned bakery, these days they don’t always taste the same. I’ve adapted this Bakery recipe for home; I hope you love it.
Honey Almond Slice
- Sweet Short paste
- 250 gm unsalted butter room temp is best for stand mixers
- 25 gm castor sugar
- 1 egg
- 375 gm plain flour
- For the topping
- 125 gm unsalted butter
- 125 gm honey
- 175 gm castor sugar
- 150 gm flaked almonds
- You'll need a slice tin or brownie tin
- Preheat oven to 180c fan
- Method for the base
- Combine the butter and sugar until smooth
- Slowly add the egg (if egg is added too quickly it will curdle)
- Add flour and mix to a smooth short paste (do not over mix)
- Rest, covered, in the fridge for 30 minutes
- Method for the topping
- Line a rectangular tray with silicone paper (lining your USA pan is not essential as long as you leave it to go cold before removing, but it is easy to lift out while still warm if you line it to make some handles as shown in bake club)
- Roll out the short paste to fit, lining the bottom of tray ensuring there are no cracks or splits for the topping to seep through later.
Par bake180 c fan till cooked showing signs of a little browning.
- Once the biscuit base comes out of the oven start the next step
- Boil butter, honey and sugar together until it comes to a rose (this was shown in each meeting if you missed out just make sure you have dissolved all the sugar before adding the almonds. It will make it much easier to spread)
- Take off the heat and add almonds
- Mix well then spread mix with a step palette knife over the short paste
- Mix should be even
- Bake until golden brown at 180 °c fan
- When cold, cut and dip corners in melted chocolate. Or not if you don’t have time as in the picture shown above.