This is shortbread recipe with flaked and ground almonds and packed with shred-less marmalade, is ready in under an hour
250g salted butter,softened, plus extra for the tin
125g golden caster sugar,plus extra for sprinkling
1/2 tsp vanilla extract
1/8 tsp almond extract
225g plain flour
125g ground rice or rice flour
50g ground almonds
200g shred-less marmalade
25g toasted flaked almonds
Heat the oven to 350F/180C/160C fan/gas 4 and butter and line a 20cm square cake tin with baking paper.
Put the butter, sugar, vanilla and almond extracts in a large bowl, and beat with an electric whisk until pale. Add the flour, ground rice or rice flour and ground almonds, and mash in with a wooden spoon, then use your hands to bring everything together to a smooth dough. Divide the dough in half.
Roll and push one half of the dough into the base of the prepared tin. Use the bottom of a glass or jar to press the shortbread base as flat as possible. Spread over the marmalade.
Roll out the remaining dough on a piece of baking paper to a rough 20cm square and carefully lift on top of the marmalade. Prick all over with a fork, then scatter over the flaked almonds and press in to stick to the dough. Bake for 35-40 minutes or until pale golden, then sprinkle with a little more sugar and leave in the tin to cool.
Cut into 12 bars.