Nostalgic Bakes from Paul Hollywood’s “A Baker’s Life”

The recent spate of snow days has made me want to stay in my warm kitchen and bake comfort food.  Never mind me trying to diet.  Forget that! When you feel cold and tired, all you want to do is to hibernate with a giant piece of flapjack in each hand!

I ended not being able to work for three days due to the snow last week but then again I wasn’t the only one.  Then again it gave me chance to catch up with jobs and to try out some recipes from Paul Hollywood’s latest book A Baker’s Life.  I had got it at Christmas last year and had my eye on several things I wanted to test out.

The book spans the five decades of Paul’s life so far from his childhood as the son of a baker in Merseyside right up to the present day as a judge on The Great British Bake Off.  Each chapter in the book concentrates on recipes from a certain time of life.  I wanted to start with the first chapter: Nostalgic Bakes from Paul’s early years.

There were loads of recipes to choose from, including traditional favourites that we would all remember from our own childhoods.  Some of the recipes are perfect for actually making with children, such as Cornflake Cakes and Jam Tarts.  As well as these, there were also recipes for bakes that your grandma or mum may have made in years gone by.  The first recipe in the book was actually called My Mum’s Ginger Biscuits.  I absolutely love ginger biscuits and they remind me of the Yorkshire Ginger Biscuits my Nana Margaret would buy.  She would never bake them as she was a walking disaster in the kitchen.  If she could buy it in Marks and Spencer’s food hall, she would have it and pass it off as her own.

Paul says in his recipe introduction: ” Not only are they a doddle to make, but they’ve got the right balance of being crispy and chewy.” The recipe was an old-fashioned melting method one, where the butter or margarine is melted in a saucepan on the hob with golden syrup and caster sugar. Then once the melted mixture was cooled enough to handle, then self raising flour and a beaten egg were added to the mixture.

The mixture was then gathered up into a ball and made into a dough.  I separated the dough into about 24 pieces and spaced them out carefully on lined baking trays.  I put two trays in the oven at a time and watched them like a hawk. They could easily burn quickly after about 10 minutes.

I always like my cookies on the chewy side and to be honest I would add tiny pieces of chopped stem ginger to the dough.  This version has the ginger flavour coming from ground ginger and wow, did my kitchen smell wonderful! I honestly don’t know how I managed to keep them from being scoffed instead of taking them into work.

When the biscuits were cooling down on the rack, I decided to have a go at another recipe from the Nostalgic Bakes chapter.  This time it was for a Tea Loaf.  I have baked countless tea loaves in my time, including my own version of a Welsh Bara Brith which recipe is featured in the second Clandestine Club Cookbook A Year Of Cake.  I can’t resist a slice of tea loaf, slathered in butter and with a cup of my beloved Yorkshire Tea.  The recipe doesn’t feature any spices or citrus fruit zest but is crammed full of raisins, sultanas and currants.  I did not have any currants but made up the difference in weight with extra sultanas and raisins.  The dried fruit had been previously soaked in some strong Yorkshire Tea and to this I added self raising flour, demerara sugar, milk and a beaten egg.

Once this was mixed up, I lined my 2 lb loaf tin with a special loaf tin liner and put it to bake in my fan oven.  I completely forgot that I also needed to bake some potato wedges to go along with the Cajun Chicken breasts cooking in the slow oven for our dinner that night.  So half way through the baking time I had to whip the oven door open and stuff the tray of wedges in on the shelf underneath the tea loaf.  Luckily they were both ready at the same time as I didn’t want the cake sinking.

I left the cake to cool on the side with the ginger biscuits and then took them along to work the following day.  I left them in the staff room and found that half the biscuits had gone along with a couple of slices of cake when I popped in at lunchtime before going home.

Next week I’m thinking of trying out some Millionaire’s Shortbread if I have time.

Happy Baking

Love Sam xx

Florentines- The Great British Bake Off Christmas.

Friday 22nd December 2017.

Yet another new favourite from The Great British Bake Off Christmas book.  I love Florentines but have only ever made them once before.  They’re another perfect treat to make for foodie gifts at Christmas as well as handy for having around for visitors who don’t like mince pies!  I don’t know why I’ve only made them once before, maybe because if I did make them more often they wouldn’t even get to the serving plate or into the box!

The last and only time I made Florentines was about 3 years ago.  That year my mum, auntie, cousin and his wife came up to stay in a nearby holiday cottage in Yorkshire.  They came over to our house on Boxing Day but before we had lunch and went home to open the presents, we went out to the pub.  Normally I don’t leave anything food related under the Christmas tree  because our greedy Labrador would have the lot. Anyway I made the mistake of putting all the presents out under the tree for when we got back. I though I had shut the door into the lounge but obviously not. We left our dog at home for about an hour but when we came back we noticed that he had eaten half the Florentines and ripped open the cardboard gift box they were in.  It was a wonder he wasn’t ill, what with all the chocolate and glace cherries on them.  So my mum, auntie, cousin and his wife ended up sharing what was left of the Florentines between them! They didn’t look that marvellous anyway, quite rustic looking but I heard they tasted lovely.

This time I was planning on Florentines but this time I would bake them for my three step-sisters and their families.  I definitely wouldn’t be putting them under the tree!  I’d keep them up on the work top in my utility room with the door firmly closed.

The recipe introduction to the Florentines says: “These sticky little sweet treats are half biscuit and half chewy caramel goodness. They have become a classic at Christmas, probably thanks to the candied peel and glace cherries that are so beloved at this time of year,”

The recipe said it made 16-18 biscuits so I prepared two baking trays with lining paper.  I know that Florentines spread out quite a lot when they are in the oven so you need to leave plenty of space between each biscuit.  I wondered whether to set out a third baking tray just in case.

First, I melted butter and sugar in a small pan on the hob. When this was melted and turned into a paste, I stirred in plain flour and double cream.  This was kept on the heat until smooth and the sugar had dissolved.

After this I folded in flaked toasted almonds, candied peel, dried cranberries and glace cherries.  I love all the different jewel like colours in Florentines which does add to their seasonal prettiness.

When it was time to bake them I put teaspoonfuls  of the mixture spaced well apart on the two baking trays. They only just fitted on two trays.  Both trays went into the oven at the same time and baked for about 10 minutes.

A word of warning! Do not move the Florentines onto a cooling rack until you have given them time to cool first and harden up a bit on the baking tray.  Like with any cookies, if you move them before you need to, they will break!  That happened to two of mine so I left the rest for about half an hour and then moved them with a pallette knife.

To decorate the Florentines I chose to melt two different types of chocolate. I melted a pot of white chocolate and the other dark chocolate.  I turned each Florentine over so that the flat bases were uppermost and spread either the white or the dark chocolate on the top of it with my small pallette knife.  I then left them to set before putting them into gift bags, alternating white chocolate ones with dark chocolate ones.

Happy Baking!

Love Sam xx

The Great British Bake Off Christmas- Vanilla and Chocolate Button Cookies.

Wednesday 6th December 2017.

Yesterday was full on at work and I came home with a thumping headache. I couldn’t face cooking anything for dinner, so we ended up at the chippy. The sooner I could sit down and switch off last night, the better.

Today was a different story. I was home earlier from work but wanted to try out a new cookie cutter I bought in Lakeland a few weeks back. It was a button shape with four mini holes in the middle. I thought it would be perfect to try out the vanilla and chocolate button cookie recipe in The Great British Bake Off Christmas book. The recipe looked simple enough and as I enjoy baking cookies I thought there wouldn’t be any problems.

How wrong I was! My go to recipe for vanilla or chocolate roll out cookies uses four or five ingredients. This recipe used icing sugar in place of caster which isn’t unusual but just used egg yolks and asked for baking powder.  Now, especially when I’m baking roll out cookies I never use baking powder as it makes the cookies expand and depending on the design can make them lose some of their shape.  I was tempted to leave it out but then if the recipe said so, it must have been put in there for a reason!

Ingredients needed to bake Vanilla and Chocolate Button cookies.
Softened butter, icing sugar, plain flour and baking powder added to the mixing bowl to be rubbed in and turned into a breadcrumb like texture.
Working the dough together. Unfortunately, although my recipe proportions were right, the dough turned out very sticky.

Then I divided the dough into two equal parts.  One half had vanilla added to it and the other cocoa powder to turn it chocolatey.  This did not work out too well as I felt as if I should have made the two doughs separately. The cocoa powder did not work into the dough as well as it should and the result was more of a marbled effect. Well I suppose you do get buttons that looked like that but that wasn’t the effect I wanted on these button cookies!

Then, after chilling the dough in the fridge for half an hour, it was time to get the button cookie cutter out and cut out the biscuits.  I was very disappointed with the cutter and despite the dough being chilled for the right time, the dough just wouldn’t come free from the cutter. The dough stuck to the rim of the cookie cutter and so I gave up. I don’t know whether it was the cutter or the dough so I went to my cookie cutter stash and found two round cutters. I cut out rounds of dough easily and then used a slightly smaller cutter to make the pattern for the rim. This just made an indentation and didn’t go all the way through the biscuit.  Then, to finish, I used a skewer to make four holes in the centre of each biscuit like a button.  Unfortunately due to the horrible nature of the dough used the skewers didn’t do a very good job of making the holes.

Vanilla button cookies on the cooling rack.
Chocolate Button Cookies on the rack.

As expected the cookies expanded in the oven, not a lot admittedly but enough to swell and look slightly out of shape.  I wasn’t impressed with the look of them. But as I love the recipe idea, I’ve decided to try and make them again with my own tried and tested recipe for roll-out cookies. Then I might actually be able to use my button cookie cutter without the dough sticking to it!

Happy Baking!

Love Sam xx


Pistachio Sablés 


As I type it’s now a very wet and rainy September morning.  Most of the country’s children have gone back to school. I’m a supply teacher in my day job, which I love but as there’s no work around at the beginning of term I’m finally managing to catch up on my very neglected blog.

It seems ages ago now we’re back into school mode. Well in our house I have my older one back off to uni today.  She’s driving down in her car for the first time and my younger one doesn’t start back at college until next week. Time flies and before we know it we’ll be mentioning the dreaded “C” word!!  But for now I’ll still think about summer and our holiday.

When we were on holiday in the south of France a couple of weeks back we did a lot of our food shopping in the local Carrefour.  I always feel stressed and wound up in supermarkets at home.  I reckon it’s because I’m always in a hurry, they move things around and you end up forgetting half the things you came in for in the first place.  But in this Carrefour, even though it was a massive “grandes surfaces” it felt like a pleasure to shop there.

Of course wherever I go on holiday I have to search out their baking aisle.  I don’t always buy things from the baking aisle but I couldn’t help myself here.  The selection of nuts, dried fruits, flavoured baking powders, extracts and the usual cake decorations were amazing.  Seeing different flavoured baking powders was a new one on me.  I love pistachios so I bought a packet of ground pistachio nuts hoping to use them in a recipe somewhere.  Of course when I buy goodies to take home, my family make snide comments about how I’m going to make us go over the baggage allowance.  I think we had about 500g spare this time, thank God!

Two days after we got back from France I had invited my lovely Clandestine Cake Club friends over to my house for afternoon tea.  It was a great excuse to bake for them so I thought about how I could use my pistachio nuts in a recipe.  In the end I plumped for a biscuit recipe which I adapted from a recipe in The Great British Bake Off Everyday”  The original recipe was for Coconut Sables.

Pistachio Sables

Makes 20-24 biscuits

160g plain flour

a pinch of salt

75g icing sugar

160g unsalted, cold and diced butter

2 medium free range egg yolks

100g ground or crushed Pistachio nuts (I used Vahine Eclats de Pistaches Torrifiees)

First, put the pistachios, flour, icing sugar and a pinch of salt into a large mixing bowl and combine them evenly.

Then add in the cubes of butter, rubbing them in until you get fine bread crumbs.

Next you add the egg yolks to the bowl until the mixture becomes like a ball of dough.  I then take the ball of dough out of the bowl and roll it into a disc that’s about 2.5cm thick.

 Wrap your dough in some cling film and leave it to chill in the fridge for about half an hour  until you are ready to use it.  Or if you are like me, you run out of time, leave it longer and then you find it is too hard to manipulate!

When you have the dough out of the fridge, sprinkle a little flour onto your work top and then roll out your dough to the thickness of a pound coin.  Cut out circles with a cutter (either plain or fluted) which is 7.5cm in diameter.

Put the biscuits onto greased baking trays and pop in the oven for about 10-15 minutes.  Oven temperature: 180oC/ 350oF/ Gas Mark 4. In the original recipe the biscuits should have been pricked with a fork before being baked but I forgot!

I found that once you ate one of these cookies, you didn’t want to stop.  So I had to hide them away until my friends came over. I could just imagine eating a massive bowl of pistachio ice cream with one of these little treats.

Afternoon tea at SmartCookieSam’s. It’s also the perfect excuse to use my late mother in law’s china.
Afternoon Tea at SmartCookieSam’s. Don’t look at the creased tablecloth!!

Happy Baking!

Love Sam xx

Traditional British Teatime Favourite Biscuits.

Not only do I have a Nordicware Bundt pan addiction, I also love collecting cookie cutters.  I’ve hundreds of them in themed plastic boxes on shelves in my garage. I’ve kept them from when I ran my small cake and cookie business and hope to put them to good use again in the near future.  A couple of weeks back we were down in Southampton visiting my daughter who is now at uni there. We went out shopping while we were in the city centre and my daughter showed me The Steamer Trading Company cookware shop. We have a couple of branches near where I live in Harrogate and also in Northallerton but it was the first chance I’ve had to look inside.  I was so pleased to see a set of cookie cutters which I could use to bake traditional British favourite teatime biscuits. Not only would I get the right shape, as they were plunger cutters they would also imprint the pattern which gives the biscuits an authentic look. The set of four cookie cutters are for Bourbon Biscuits, Custard Creams, Party Rings and Jammy Dodgers.  I’ve baked Jammy Dodgers and Custard Creams before but was looking forward to trying out the other two recipes.


For recipe inspiration I used Miranda Gore Browne’s book Biscuit to help me recreate the perfect Bourbon Biscuit, Custard Cream and Jammy Dodger.  I used my own Shortbread recipe and adapted it to make the Party Rings and the Empire Biscuits.

On Friday I ended up getting an unexpected day off.  I hadn’t baked for ages and I really miss it.  I wanted to immerse myself in a bit of baking therapy so on went my Ipod and I lost myself in making up batches of biscuit dough and cutting out the shapes. I tried out Miranda Gore Browne’s recipe for Bourbon Biscuits first.  This dough came out quite sticky as it used golden syrup to bind the dough together instead of an egg.  I had to heavily flour my rolling pin and the worktop.  Miranda’s recipe doesn’t use a cutter as such but you cut out neat rectangles.  The chocolate dough smelled wonderful and my will power caved in when I got a bit of dough stuck to my hands!

Miranda Gore Browne’s recipe from Biscuit was perfect for these traditional home made Bourbon Biscuits. 


Some of the biscuits did swell up in the oven, maybe because there was bicarbonate of soda in the dough?
The Bourbon biscuit cutter produced a perfect dainty rectangle shape for the both halves of the biscuit. Then by simply using the plunger you make the indent of the classic Bourbon name and dots on the tops of the biscuits.


Using the Jammy Dodger cutter.  It produces a scalloped edge which didn’t come out neatly to be honest. The plunger part made the classic “Splat” design to adorn the top of the biscuit. Sitting atop the plunger is a separate mini heart cutter which you use to take the centre out of the biscuit so you’re left with the jam heart shape poking through.

My second bake of the day was the Jammy Dodgers.  I’ve baked different versions of these over the years.  Miranda’s recipe is similar to one I’ve used before and she says you can substitute 50g of the flour in the recipe for the same quantity of ground almonds. I went with this although I felt that the cutter didn’t make a clean edge as it came out.  The picture shows the edge of the cookie was a bit jagged and there were tiny bits of dough caught in the ridges between the scallops.

I could be tempted to wolf down these little beauties but I resisted.

The messy effect of the Jammy Dodgers didn’t detract from its taste though. I must admit I succumbed.  Third recipe on the list was the final one from Miranda’s Biscuit Book.  Custard Creams: another favourite in my house. My teenage son loves custard creams and he must have inherited that from me. I haven’t bought any for ages as I know that once I open the packet, that’s it! If you taste this recipe though, you will never want to buy a shop bought one ever again. Not only do you get a lovely custard flavour, by using Birds’ custard powder in the biscuits and the filling but it gives the biscuit a golden yellow colour.

My custard cream shaped cutter made the mini rectangle shape and then indented the classic diamond “Custard Cream” logo/ motif on the top of the cookie.

For the fourth batch of biscuits I created my own version of Party Rings.  I used to love Party Rings when I was a child and I bet there isn’t one single person who hasn’t enjoyed these at a party and some stage in their lives.  I always used to love the pink ones and loved all the different pastel colours of the rings but as it was time consuming to colour all the icing I decided to stick with one colourway. A couple of weeks back I was over the moon to win a Twitter competition from Sugar and Crumbs where the prize was a £25 voucher to spend on their website. I was going to put in an order to test out the company’s new limited edition Winter flavours, anyway. As well as the new flavours I reordered a couple of favourites, including their Lemon Drizzle natural icing sugar.  The Lemon Drizzle icing sugar ended up flavouring my Party Rings. I coloured a quarter of the icing in a bright yellow colour but left the rest in white.  Decorating the cookies was quite messy and I left the cookies to drip dry with a couple of plastic mats underneath my wire rack.

My take on a traditional childhood classic family favourite: Lemon Party Rings.

My fifth and final bake of the day was to bake Empire Biscuits. These are a huge favourite of mine and every time I go up to Scotland on holiday I can’t get enough of them.  I wasn’t intending to bake them with the other cookies to be honest but the cookie dough for the Party Rings made up a massive quantity. I decided to use half the dough to make party rings, the other would make Empire biscuits.  I used the Party Ring cutter to make the circles for the Empire biscuits but to make them into Party Rings involved cutting a centre out with a tiny hexagonal cutter.

Mini Strawberry Milkshake Empire Biscuits. 
I can never resist an Empire Biscuit!

To sandwich the Empire Biscuits together I used the remains of the jam I’d used to stick the Jammy Dodgers together.  Instead of plain glace icing, I chose to use another favourite Sugar and Crumbs flavour of their natural icing sugars. This time I used the child friendly Strawberry Milkshake icing sugar which is quite a sweet icing but very popular.  To finish off I sprinkled lots of hundreds and thousands on top of them and left them to dry.

I made up a special selection box for my friends to try.

I then divided all the finished biscuits into four and put them into a cupcake box (without the cupcake inserts in the bottom) to share with my friends who I’d be seeing that weekend.  There were a few biscuits left over which I put in a tub for Mr SmartCookieSam and my son to eat.

The next few weeks are going to be very busy in SmartCookieSam land so I doubt I’ll have much time for baking as I’m going to be working full time up until Christmas.  I might have a go at my Christmas pudding or cake next Sunday if I have time, though.

Happy Baking!

Love Sam xx

Cheesy Feet

Cheesy Feet: a favourite recipe baked with children in the school I used to work with and also with my own kids.

Those of you who read my blog regularly will know that I’m a primary school teacher.  I do supply now as it fits in much better around my family and home life but I’ve always loved teaching and working with young children.  Although the teaching profession isn’t what it used to be, I feel I have the best of it doing supply.  I don’t get all the stresses that permanent teachers have.

Before I did supply teaching full time I worked in a local primary school for eight years.  I did a lot of supply there but also worked as a teaching assistant in the KS1 class.  I loved that job, but sadly TA’s are very poorly paid for what they do.  The money didn’t bother me, what I got out of it was a lot more than a pay cheque.  I got job satisfaction and a lot of laughs, giggles and happy memories to treasure along the way.

I had only been working at the school a couple of weeks when the class teacher asked me if  I wanted to cook with the children.  I was so excited when I got asked to do this and we thought about a recipe we could use which fitted around the topic of Ourselves.  I thought about some recipes we had and apart from the obvious, making gingerbread men I remembered a great recipe I had in one of my Nigella Lawson books.  In Feast, there is a recipe called Cheesy Feet!  This gave us all a big laugh because I said to the children, sometimes cheese can be smelly and so can people’s feet if they are hot and sweaty.  This started the children laughing and saying their Dad’s feet smelled!  I told them they hadn’t smelt Mr SmartCookieSam’s feet after he’d been wearing trainers!

I had a foot shaped biscuit cutter but we couldn’t make pairs of feet as you couldn’t turn it the other way round.  So all of our cheesy feet biscuits were left feet!

Although it was ten years ago that I baked the Cheesy Feet with the children I worked with, we regularly cooked or baked in school.  I also ran an after school Cookery Club for three years as I am passionate about getting kids cooking and learning life skills. Sadly the same school has just closed down and I was reminiscing about activities we had done in the classroom.  Several former pupils remembered my cookery club and said they loved my cheesy feet!  In fact it had been such a hit, several parents asked for the recipe!

This last weekend I was feeling in a very nostalgic mood.  My daughter has just gone off to uni for the first time and my son has started college. I wanted to bake something and thought back to the Cheesy Feet.  I just had to bake them again for old time’s sake!

The Cheesy Feet are simply like savoury biscuits and they taste just like cheese straws.  You can make them in a food processor or by hand.  I can’t give the recipe here as it’s not my own, it’s Nigella’s but I can give you a link to it.

Nigella Lawson’s Cheesy Feet Recipe

I didn’t use a food processor as mine has broken and I still haven’t got round to replacing it. I’m trying to find one that juices as well, maybe it might have to go on my Christmas list? So instead I rubbed in the butter, baking powder and plain flour together until the mixture looked like breadcrumbs.  After that I combined this with some grated cheese and formed it into a ball.  Nigella said the recipe makes about 16 feet but her cutter must have been slightly smaller than mine. I only got 11 biscuits.

The Cheesy Feet didn’t last very long in our house.

I baked the Cheesy Feet on a Saturday afternoon and put them on the cooling rack in my kitchen.  I went upstairs to get ready as Mr SmartCookieSam and I were going out that night. When I came back downstairs I noticed there were only 6 feet left! Mr SmartCookieSam had been eating them! He said they were moreish and reminded him of cheese straws, which he also loves!

Our greedy Labradot wanted a Cheesy Foot as well!
“I want one of those!”
Enter a caption

Yesterday we had had our lunch outside in the gorgeous September sunshine and then Mr SmartCookieSam asked for a cheesy foot to go with his cup of tea. One cheesy foot turned into the rest of the box apart from one which I ate with the dog sat there drooling at me.

A recipe which is easily adaptable, you could add herbs, or maybe some cayenne pepper or paprika to the dough or even some finely chopped garlic and onion! Now that would make your cheesy feet smell even more!

Happy Baking!

Love Sam xx

Stem Ginger Shortbread #GBBOtwitterbakealong

When August comes around, it’s always exciting in lots of ways.  For me being a teacher the summer is my one chance to catch up.  It’s also usually when my family go on our summer holiday.  This year we went away in July instead but there has still been loads of things to enjoy.  Not only that but August means Great British Bake Off time!  This year it’s starting later (think it’s Wednesday August 24th) due to the Olympics but the excitement and the build up for GBBO fans has started already.

On Twitter I love to get involved with anything GBBO related and a few of my Twitter followers and friends are doing a bake along.  It’s called #GBBOTwitterBakealong and there’s a different theme each week. When the Bake Off is actually on, we’ll be baking something from the show like the technical bake for that week or something connected with that week’s theme.  This week on the Twitter Bake Along has been biscuits so we had to bake some biscuits and post them on Twitter.  I love any excuse to bake biscuits so I had a look at what was left in my baking cupboard and also looked at recipes I wanted to have a go at.

I looked in Mary Berry’s Foolproof Cooking and found the perfect recipe for busy weekend baking around all the other jobs I had to do.  It was her recipe for Stem Ginger Shortbread.  My whole family love it when I bake shortbread for them but aren’t so keen on the ginger.  The recipe called for five balls of stem ginger and that’s exactly what I had to use up.  It’s funny how my kids say they don’t like my ginger cookies, yet when I bake them they miraculously disappear.

Out came my well used and loved Alan Silverwood traybake tin.  It’s been bought thinking of Mary Berry and traybakes though this time, it was to make shortbread fingers.  I greased it carefully with Wilton Cake Release then started on the shortbread itself.  The stem ginger needed to be rinsed and patted dry so that the sticky syrup came off it.  This was easy enough and then I chopped the ginger into little chunks to go into the shortbread.  When I’d finished this, I then started on the shortbread itself.  I put tiny cubes of butter into a large mixing bowl and then added plain flour, rice flour and caster sugar to the mixture.  Mary’s recipe used semolina but I didn’t have any so I used some rice flour from the last time I baked shortbread. It gives the shortbread a nutty taste but works wonderfully well in the recipe.  All the ingredients were rubbed in together and then formed to make up a dry dough. At this stage, I tossed in the chopped stem ginger and then mixed it into the dough evenly.

The dough was carefully pressed into the tin with a back of a teaspoon so that it was level. To give it a crunchy topping Mary Berry suggested sprinkling on two tablespoonfuls of  Demerara sugar to the top of the shortbread.  I didn’t have any demerara sugar so I used light brown muscovado sugar instead. This was a bit clumpy though.

The shortbread baked for about 40 minutes and by this time it had turned a pale golden brown.  The smell was just heavenly and I was so tempted to scoff one there and then.  But I had to let them cool down so they could be cut up into fingers!

The shortbread fingers were divine and they went down very well.  As I type the day after, there are only 4 left! I need my jaw wiring with shortbread around! I didn’t eat them all though, please believe me!

The shortbread was cut into 12 fingers. Though one finger is never enough!
The Stem Ginger shortbread fingers were sprinkled with two types of sugar.
Stem Ginger Shortbread- from Mary Berry’s latest recipe book Foolproof Cooking.

Happy Baking!

Love Sam xx