DOUGH
3 1/3 cups of all purpose flour (400 g)
slightly more than 1 1/3 cup icing sugar (140 g)
1 cup butter (240 g)
4 egg yolks
TOP
4 egg whites
almost 1 ¼ cup milled walnuts (180 g)
2 cups icing sugar (200 g)
- Mix all the ingredients, make the dough, and let it mature in the fridge or a cold space.
- Line the baking sheet with parchment paper and roll out the dough. For perfection, you can press the dough with your palms and fingers into the corners and edges of the baking tray.
- Spread red currant jam on the dough. The jam layer can be quite thick (your preference).
- Whisk the egg whites and part of the icing sugar to a soft peak stage. Adding a teaspoon of vinegar to the egg whites is good – the snow will be whisked better.
- Mix the whites carefully with the rest of the icing sugar first and then add the milled walnuts. Spread the egg whites mixture over the jam layer and smooth out the top.
Bake carefully in a preheated oven until pink, about 20 minutes at 320-338 °F (160-170 °C). Check it is baked by carefully sticking a skewer into the edge of the dough. If your skewer comes out clean, the London Bars are done. While still hot, cut the pastry into squares or rectangles.
Good advice: double the recipe if you are baking London bars for the first time. Why? You will know it when you taste them.
Pastry chef Majka Štefányová baked London bars at the Šlágr Cafe. The last photo shows the happy owner of the café, Michal Appl.
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