Almond Cookie Bar

Ingredients

• 35 g almonds 
• 22 servings apricot preserves as needed
• 25 g brown sugar 
• 25 g brown sugar 
• 50 g butter cold
• 22 servings grands flaky refrigerator biscuits 
• 1 tbsp milk fresh
• 20 g oatmeal cornflakes crushed
• 100 g flour plain
• 80 g flour 

Equipment

• bowl
• oven
• spatula
• palette knife

Directions

1. Beat butter and sugar until light and fluffy.In a bowl combine wholemeal flour and plain flour together, then mix in the butter mixture with a rubber spatula and knead gently to a soft dough.Turn out the dough on to a flour surface or line with a plastic sheet below and with another plastic sheet on top. Then roll to a square. Chill for at least 1 hour.
2. Transfer the dough on a non grease paper and cover with a plastic sheet on top, then roll to dough to about 3mm thick.Prick the dough with a fork and bake for about 15-18 minutes until brown at preheated oven 180C and leave biscuit to cool.
3. Spread the apricot jam over the top of the biscuit, set aside.
4. Mix topping ingredients and spread evenly on the biscuit with a palette knife.
5. Bake for 15 minutes until golden.
6. Remove cooked biscuit from the oven and leave to cool completely, then cut into bars.