to fit into a 23 × 30cm (9 × 12in) Swiss roll tin.
MAKES 12 BARS
75g (3oz) butter, softened
25g (1oz) caster sugar
1 egg yolk
175g (6oz) plain flour, plus extra for dusting
Half a jar (approximately 200g/7oz) raspberry jam (or make your own)
For the topping
100g (3½oz) butter, melted and cooled slightly
2 eggs, beaten
A few drops of almond essence
100g (3½oz) ground almonds
100g (3½oz) semolina
100g (3½oz) caster sugar
Flaked almonds, for sprinkling
20 × 20cm (8 × 8in) square cake tin
1 Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides of the cake tin and line the base with greaseproof paper.
2 First, make the biscuit base. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Add the egg yolk and mix well, then sift in the flour and mix together to form a dough.
3 Roll the pastry out on a lightly floured work surface to the right size to fit the base of the tin and then press into the prepared tin. Spread the raspberry jam over the top, then allow to chill in the fridge while you make the topping.
4 Place the melted butter in a bowl, add the beaten eggs and almond essence and mix well. Stir in the ground almonds, semolina and caster sugar.
5 Take the tin out of the fridge and spread the almond dough over the jam, being careful not to mess up the jam too much. (I usually place the almond dough in dots over the jam, then join it all together using the back of a spoon.)
6 Sprinkle the top with the flaked almonds and bake in the oven for about 25-30 minutes or until golden and set in the centre. Allow to cool in the tin, then cut into fingers.
ALMOND AND ORANGE BUTTER FINGERS
These lovely old-fashioned, shortbread-like biscuits are moist and crumbly, with a citrus zing.
MAKES ABOUT 32 FINGERS
225g (8oz) butter, softened
125g (4½oz) caster sugar
1 tsp finely grated orange zest
110g (4oz) plain flour
175g (6oz) ground almonds
Flaked almonds, for sprinkling
1 Preheat the oven to 170°C (325°F), Gas mark 3.
2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and orange zest and beat until the mixture is light and fluffy. Sift in the flour then stir in the ground almonds and bring the mixture together to form a dough.
3 Using your hands, roll the dough into walnut-sized balls and form into oval shapes. Sprinkle with the flaked almonds, making sure they are well dispersed and pressed in. Transfer to a plate and allow to chill in the fridge for 20 minutes.
4 Place the fingers slightly spaced apart on a large baking tray (no need to grease or line) and bake in the oven for 15 minutes or until light golden brown.
5 Carefully transfer the fingers to a wire rack to cool.
SNICKERDOODLES
A somewhat soft and cakey biscuit with a spicy, autumnal flavour.
MAKES ABOUT 26 BISCUITS
125g (4½oz) butter, softened
110g (4oz) caster sugar, plus 1 dsp extra, for rolling
1 egg, lightly beaten
1 tsp vanilla extract
250g (9oz) plain flour
½ tsp freshly grated nutmeg
¾ tsp baking powder
Pinch of salt
1 dsp ground cinnamon
1 Preheat the oven to 180°C (350°F), Gas mark 4.
2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the 110g (4oz) caster sugar and beat until the mixture is light and fluffy. Beat in the egg and vanilla extract until combined.
3 Sift in the flour, nutmeg, baking powder and salt and gently mix together to form a dough.
4 Mix the dessertspoon of sugar and the cinnamon together in a medium-sized bowl. Using your hands, roll the dough into walnut-sized balls then roll in the sugar and cinnamon mixture and place on two baking trays (no need to grease or line), each ball spaced about 3cm (1¼in) apart. Flatten them down with the palm of your hands.
5 Bake in the oven for about 15 minutes, or until they feel firm around the edges.
6 Allow to stand for 2 minutes on the baking trays, then carefully transfer to a wire rack to cool.
DATE BARS
We used to make these sticky sweet bars when I worked in a food shop in Vancouver. They’re great for a little afternoon pick-me-up and much better than any bought variety. They are perfect for lunchboxes, too, and will keep very fresh in an airtight box for up to a week. They can also be frozen.
MAKES 16 BARS
