Wow!
I think I may need to write this recipe down!
James and I have just had a little sample. The idea was to make it taste as good as the stuff they used to sell in Central Bean, but without it being difficult to cut neatly. Quite a fine balance then because you want shortbread to be light and crumbly in texture, but it also needed to be firm enough to hold the weight of the apple filling and to be cut into slices without falling apart. Oh, and not soggy like the Central Bean Shortcake
Well - I've done it!
I made an apple puree and drained all the excess juice. Then I made a fairly standard shortbread, using semolina in with the flour to give it a hint of crispness.
I part baked the base layer, then added the filling and top layer. Everything was pressed lightly but firmly into place and the portions marked out before baking.
Result - a really light, crumbly and tangy shortbread, that cuts perfectly even into tiny slices!
I'm really pleased with it!
LILY & ROSE
Here are some photos of Lily & Rose. There are a few from the first time we saw them when they were just 4 weeks old. They would fit on your hand at this age and didn't look much like westies!
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