A big hello to you all!
What a week it has been, it feels amazing to be sitting here on a Sunday morning, completely relaxed and not having to do anything. It was my first week back to uni this week, so have been adjusting to the amount of reading I have to do, dissertation planning, case studies – goodness me.
We also went to celebrate Jack’s (one of my best friends) 21st birthday on Friday too – which warranted a visit to Burger and Lobster in Bread Street (next to St Paul’s). A really interesting restaurant, only 3 different options on the menu!
- A burger with bacon and/or cheese, pickles, and tomatoes
- A lobster roll (cold lobster meat)
- Or a whole lobster
Although curious to try lobster, the idea of digging it out of the shell just doesn’t appeal to me, I’m a bit squeamish like that, so I went for the burger….wow. It was out of this world; all options came with salad and skinny fries (£20 each).
So, Bishop’s Fingers; I must say that this was the best recipe in the book so far for shortbread, even better than the so called, ‘very best shortbread’. I had adjusted the recipe in order to fit my 9″ cake tin which worked perfectly; 175 g flour, 75 g ground almonds, 75 g semolina, 175 g butter, 100 g caster sugar, 5 drops almond extract and 50 g flaked almonds.
The result was a crumbly, crunchy, sweet and buttery shortbread biscuit, and very nice it was too, enjoy it with a nice cup of tea.
- 100 g plain flour
- 25 g ground almonds
- 25 g semolina
- 100 g butter
- 50 g caster sugar
- 3-4 drops almond extract
- 25 g flaked almonds
- A little caster sugar, for sprinkling
- Preheat the oven to 160C/fan 140C/gas mark 3. Lightly grease a 7″ square tin.
- In a large bowl, mix together the flour, ground almonds and semolina; add the butter, sugar and almond extract and rub together with your fingers until it begins to bind together.
- Knead the mix lightly until smooth; press the dough into your prepared tin and level the surface with the back of a spoon or palette knife. Sprinkle over the flaked almonds.
- Place in the oven and bake for 30-35 mins or until a very pale golden brown. Score the shortbread into 12 fingers with a knife, sprinkle with caster sugar and leave to cool completely in the tin.
- Once cold, cut into fingers and lift carefully; store in an airtight tin to keep them fresh!