Shortcrust pastry (see Cherry Franzipan)
4 oz (100g) margarine
4 oz (100g) caster sugar
2 eggs, beaten
1/2 tsp almond essence
2 oz (50g) S. R. flour
2 oz (50g) cake crumbs
1. Line two 7″ flan tins with pastry and spread with jam.
2. Cream margarine and sugar and add eggs with essence.
3. Add sifted flour and crumbs and spread mixture over jam.
4. Bake in a pre-heated oven 180°C/350°F/Gas 4 for 35-40 minutes.
5. May be eaten hot or cold. If cold, cover with glacé icing.
Nora Cook, Knockbain