While I was glad I made it there for the final night (the last of the beer, Blackfriars Yarmouth Bitter ran out at about 10 PM), my heart was heavy with sadness on the long train journey back to South London.
|Big Frank's embittered goodbye speech at St Jude's|
And so, to the kitchen for some theraputic baking, which isn't something we do all that often, but it's a rewarding activity when we do. An indulgent dessert might cheer us up, mightn't it?
This is a simple but very tasty recipe. The secret is to use good quality butter (Beurre d'Isigny or something from the Channel Islands is usually ideal) and a proper maple syrup rather than a 'maple-flavoured' version made from carob or high-fructose corn syrup or some other crap.
I have vague memories of baking shortbread at primary school with big blocks of margarine, which were highly unpleasant. Because they were made with big blocks of margarine, obviously.
This shortbread might look the same but it tastes infinitely better. Enjoy.
Maple Shortbread Sandwich
Good quality butter, 6 oz
Caster sugar, 2 oz
Plain flour, 8 oz
Milk, a dash
Real whipped cream, plenty
Real maple syrup, don't spare it!
|Ready for baking...|
|Ready for eating!|