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RASPBERRY LATTICE SLICES
Nb persons: 0
Yield: 16 slices
Preparation time:
Total time:
Source: Womans Weekly
| plain flour | |
| ground cloves | |
| ground cinnamon | |
| ground almonds | |
| caster sugar | |
| lemons | |
| vanilla essence | |
| salted butter | |
| egg | |
| raspberry jam | |
| single cream | |
7 x 11x 1.25 tin greased
180
Flour, cloves and cinnamon into bowl. Stir in almonds, sugar, lemon rind and essence. Beat in butter and egg yolk. Form into ball, cover with clingfilm, refrigerate 1 hr.
Roll out 3/4 pastry and line tin. Reserve trimmings. beat jam until runny and spread over pastry
Roll out remaining pastry plus trimmings, cut into strips. Arrange over jam in lattice pattern. Chill 30 mins
Mix cream with egg white and brush thickly on pastry.
Bake in centre 45-50 mins. Cool in tin and cut into 16 fingers.
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