Brighton sandwich



  • Self-raising flour, butter, caster sugar and egg (4:2:2:1) brought together by the rubbing-in method, the dough then divided in two and one half rolled into a circle and covered with sieved apricot jam, the other half placed on top. The top is painted with apricot jam and covered with flaked almonds. Baked at 180°C for 15 minutes then at 160°C for a further 20 minutes.