- Recipes Home
- Interest Groups
Marmalade Crunch Recipe
|Butter||8 Ounce, softened (225 Gram)|
|Light brown sugar||3 Ounce (75 Gram)|
|Plain flour||8 Ounce (225 Gram)|
|Rice flour||1 Ounce (25 Gram)|
|Orange marmalade||2 Ounce (2 Ounce)|
|Golden syrup||4 Tablespoon|
|Cornflakes||3 Ounce (75 Gram)|
Serving size: Complete recipe
Calories 3513 Calories from Fat 1695
% Daily Value*
Total Fat 192 g296%
Saturated Fat 118.7 g593.4%
Trans Fat 0.8 g
Cholesterol 487.7 mg
Sodium 990.5 mg41.3%
Total Carbohydrates 436 g145.4%
Dietary Fiber 9.8 g39.2%
Sugars 146.8 g
Protein 25 g50.8%
Vitamin A 146.8% Vitamin C 37.2%
Calcium 11.7% Iron 151.1%
*Based on a 2000 Calorie diet
Cream 175 g/6 oz butter or margarine with the sugar until very soft, light and fluffy.
Sift together the flour and rice flour, then gradually work these dry ingredients into the creamed mixture to make a soft dough.
Press the dough into the prepared tin and smooth the surface with the back of a warm metal spoon.
Chill for 1 to 2 hours.
Meanwhile, melt the remaining fat, together with the marmalade and syrup, in a saucepan over a low heat.
Allow to cool slightly, then stir in the cornflakes.
Spread this mixture evenly over the surface of the shortbread.
Bake in a moderate oven (170 C, 325 F, gas 3) for 50 minutes, or until darkened in colour and cooked.
Mark and cut the hot marmalade crunch into 8 portions and leave to cool completely before removing from the tin with a palette knife.