Chester squares

chester squares
30 Item
1H 30M



1.Preheat oven to 180°C (160°C fan-forced). Grease 20cm x 30cm lamington pan, line with baking paper.
2.Beat butter and sugar in small bowl with electric mixer until just combined, beat in egg. Fold in sifted flours in 2 batches. Turn dough onto floured surface, knead until smooth, divide in half, cover, refrigerate 30 minutes.
3.Roll one portion of dough until large enough to fit base of pan, press pastry into pan, trim edges.
4.To make spicy filling, beat butter, sugar and egg in small bowl with electric mixer until light and fluffy, stir in jam and cake crumbs, then sifted flour, spice and milk
5.Spread filling over base. Roll remaining pastry large enough to cover filling, place over filling, trim edges. Brush with water, sprinkle with extra sugar, then prick with fork.
6.Bake about 45 minutes or until golden brown. Stand 10 minutes then turn, top-side up, onto wire rack to cool.

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