The Hackney Butchers Association

RECIPE BELOW:

This is easy, fresh, delicious, kid-friendly and it will keep in the fridge for a few days.  I'm including it because I'm going to make up a batch around Christmas time and don't want to forget about it. RECIPE BELOW:

1 quantity Pâte sucrée (recipe on blog) 300g Golden Syrup 125g Amaretti biscuits (blitzed in a blender) 25g Flaked almonds, lightly crushed 1 egg 1 lemon 4 tbsp Amaretto 60g Blanched almonds Icing Sugar for decorating Preheat oven to 170 °C Roll out the pastry out on a lightly floured surface. Cut into 20 circles with a 7.5cm cutter. Put the rounds into 2 12-hole baking tins. Chill. For the filling, gently heat the syrup to thin it, then add the crushed biscuits, flaked almonds, lemon zest & Amaretto. Stir in the beaten egg & then put the mixture in the pastry. Bake for 10mins. Then sprinkle a few blanched almonds on each tartlet & return to the oven for another 5-10mins. Once cooked leave them in the tins for 15mins before cooling on a wire tray. Sprinkle over icing sugar to decorate. Mmmnn.

I came across this cool Jane Grigson recipe. I made it last night with my daughter. It's extremely sweet, but really good. 140g plain flour 1 egg, seperated 400ml dry cider 100g caster sugar 4 apples Lemon juice Sunflower oil 1. For the batter, sift the flour into a bowl with a pinch of salt. Make a well in the middle & then slowly mix in the egg yolk and 100ml cider. Then gradually mix in another 150ml of the cider until it is a smooth batter. It's recommended to leave it to chill for an hour or more if you have time. 2. For the syrup, dissolve the sugar in the remaining 150ml of cider, bring to the boil & simmer for 5mins-10mins until golden. 3. Core the apples, leaving them whole. Then cut each into 5 doughnut shaped rings, about 1cm thick. Toss in some lemon juice to stop them going brown. They look better this way, but it really doesn't matter. Big rustic chunks would be just as tasty. 4. When ready to eat, heat up ...

200g plain flour (sifted) 75g caster sugar 75g unsalted butter (at room temp) 2 medium yolks 1/2 teaspoon vanilla essence 2-3 iced water a pinch of salt