Be-ro Book Almond Slices

100 g (4 oz) Be-Ro Short Pastry FILLING: 3 x 15 ml spoon (3 tbsp) raspberry jam 75 g (3 oz) margarine 75 g (3 oz) caster sugar 100 g (4 oz) ground almonds 50 g (2 oz) ground rice 1 medium egg 25 g (1 oz) flaked almonds Basics Pastry Basics Shortcrust Pastry See Also Basic Recipe - Shortcrust Pastry

1 Heat oven to 190ºC, 375ºF, Gas Mark 5. Line an 18 cm (7 inch) square tin with the pastry. Spread base with raspberry jam. 2 Cream margarine and sugar. 3 Add ground almonds, ground rice and egg and mix well. 4 Spread mixture over jam and sprinkle with flaked almonds. 5 Bake for 20-25 minutes. 6 Allow to cool, then cut into fingers.