Apologies for my lack of posts in the last week. I am undergoing a period of adjustment and for a creature of habit, it is hard to accept change. I find myself I torn between delight and the feeling that it is the beginning of the end. The reason for my current inability to decipher my own emotions is because my youngest, my baby, has started nursery. While it is true that for the time being she will only be going one morning a week, it seems to herald the true beginning of the end of my period as a full-time stay-at-home-mum. I am not quite yet rushing back into work, but I need to get my thinking cap on vis-à-vis paid employment and what I plan to do with my time. I wish that I possessed the ability to be truly decisive, but I am not ready for this new independent stage which I can no longer deny is occurring in my not so little littilest. So instead of researching what my next step should be, I thought I would tell you about the almond shortbread that Ophelia and I made together as the memory of making this with her makes me smile.
I don’t know about you, but I really love the depth of flavour and the texture that ground almonds bring to baking. We made this shortbread in a circular tin and adorned it with flaked almonds. It was a yummy, nutty shortbread which the kids absolutely loved. Yes, it is more crumbly that traditional shortbread, but I think the almonds make it special and truly yummy.
- 125g butter or margarine (we used Flora Buttery) plus extra for greasing
- 60g soft light brown sugar
- 100g plain flour
- 80g ground almonds
- 25g flaked almonds to decorate
- Preheat the oven to 170°c fan.
- Paint the baking tin (we used a 20cm circular one, you could use a square one or even a loaf tin).
- Mix the sugar and the flour.
- Add the butter and rub in with your fingertips
- Next add the ground almonds and bring together with your hands. The texture will be a bit grainy due to the ground almonds.
- Place in a tin and pat it down until flat and score out your pieces.
- Gently press the flaked almonds on the top of the shortbread.
- Bake for 25-30 minutes until firm to the touch and golden brown.
- Gently complete the slices while warm and leave to cool fully in the tin before removing it.
This shortbread was the perfect accompaniment to a calm afternoon cup of coffee. The kids also enjoyed munching on this on our walk home from school. I was rather sad when it was no more, but as it is really very simple to make it really isn’t a problem or a hardship to make another batch! I hope you enjoy this recipe and do let me know if you make it.