As Paulie knows I am writing a food blog so he dug out some of his late mother Jan’s recipe cards. With Easter coming up we chose something sweet so I thought I would have a go at this recipe, Danish Shortbread. Because of my age I haven’t come across these measurements as this recipe card is at least 20 years old. It just shows how food stands the test of time and how important passing on recipes can be. I don’t think my version came out as well but I gave it a good go and really enjoyed doing so. This is scrummy and very simple sweet treat. I must say back in the day before electronic kitchen utensils the women must of had strong arms and they could easily win an arm wrestle in today’s society! The edges are crunchy and (as I can never wait until properly cooled) the centre is slightly gooey. I didn’t add enough jam, so make sure you give it a good layer so you get the balance of flavours right. I hope you enjoy having a go at one of your own nostalgic recipes, maybe you can share it on this page!

Ingredients

• 175g self-raising flour
• 115g caster sugar
• 90g butter
• 1 egg
• tbsp. vanilla essence
• 1/2 jar of jam
• chopped almonds

Method

1. Place flour in a bowl, chop the butter into cubes and rub together until mixture resembles breadcrumbs
2. Add the sugar, egg and vanilla essence, then mix until combined into a paste
3. Line a baking sheet with greaseproof paper, butter and then spread half the mixture evenly
4. Spread a good layer of jam and spread the other half of the mixture on top
5. Sprinkle your almonds over the top and then bake at 150 degrees for 45 minutes
6. Allow the shortcake to cool then cut into desired sized pieces