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Butter - 1/2 cup
Castor sugar - 3/4 cup
Egg - 1
Self-raising flour - 2 cups
Pinch of salt
Apricot jam
Blanched almonds, split into halves


  • Beat together butter and sugar until thick and creamy, add the egg  and beat in well.
  • Sift together flour and salt. add and work in to make a firm dough.
  • Divide into halves, press half into a greased 20 cm sandwich tin, spread with a generous layer of apricot jam.
  • Cover with rest of mixture and arrange split blanched almonds around the edge.
  • Bake in a moderate oven for 35-40 minutes, or until lightly browned  and cooked through.
  • cut into wedges, when cold and serve with coffee or tea.
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