Almond Chocolate Fingers
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 750 g | Laucke Wallaby Flour | 4½ cups |
| 1000 g | Shortpaste Margarine or Butter | 4¼ cups |
| 500 g | Caster Sugar | 2¼ cups |
| 250 g | Egg or Iced Water | 1 cup |
| 750 g | Laucke Wallaby Flour | 4½ cups |
| 60 g | Butter | ¼ cup |
| 75 g | Sugar | ¼ cup |
| 115 g | Liquid Glucose | ¼ cup |
| 125 g | Flaked Almonds | 3 cups |
| 30 g | Water | 1¾ tsp |
Method
Preheat Oven to 190°C.
Combine butter, sugar and first Wallaby flour in a mixing bowl until it resembles fine breadcrumbs.
Add egg or water, and cream lightly for 1 minute.
Add second Wallaby flour, and mix until just combined.
Do not overmix.
Roll out to 4 mm thickness and place onto prepared baking tray, dock the pastry and brush with raspberry jam.
Bake at 190°C for 10 minutes.
Topping
Place butter, sugar, glucose, almonds and water into a saucepan.
Stir over low heat until sugar dissolves.
Bring to the boil, and continue to boil for 4 minutes.
Spread over the pre-baked pastry base, and return to the oven for 5 minutes, or until the topping is bubbling all over the slice.
Cut into fingers 6 cm x 3 cm when cold.
Dip into melted chocolate on the diagonal from one corner to the other.
