Yummy mini bakewells (Baking)

Member Name: kittybuttons

Product:	Baking
Date:	11/03/09 (70 review reads)
Rating:

Advantages: Gorgeous

Disadvantages: They will make you fat

This recipe is my mums speciality, people are always asking her to bake them for school fetes, occasions etc. I almost think of the recipe as a little heirloom as she has given me the original recipe she had with all her little handwritten alterations done years ago. She even told me I had to bake them for her funeral!

Anyway they are absolutely gorgeous and also bitesize. The only problem with them is that because they are so small you eat 'just one more' and you end up eating the equiviliant of 3 big ones!

(Sorry the recipe is in imperial because it is from the 70's!)

1 x 7 1/2 oz packet of shortcrust pastry (I use a packet of Jus rol)

3oz margarine
3oz caster sugar
1 lg egg
2 1/2 oz ground almonds
4 oz stale cake or breadcrumbs (i use fresh madeira cake crumbled)
1/2 teaspoon almond essence
Jam

Icing: (just as nice without icing if you hate it like me!)
4oz icing sugar
2tbsp warm water

1) Roll out pastry to 1/8 inch in thickness and cut into rounds with 3in pastry cutter. Line 12 patty tins. (Not sure what these are, I use silicone bakeware and they make loads).

2) Cream together margarine and sugar until fluffy. Beat in egg. Stir in almonds, crumbs and essence.

3) Put 1/2 level teaspoon of jam in the bottom of each pastry case and cover with filling.

4) Bake at 180c for 20 mins. Remove from oven cool.

5) Mix icing sugar with water and spoon 1tsp on each cake when cool. Leave to set.

You can freeze the bakewell topping mixture seperately or the whole thing when they are raw. They really are delicious!

Summary: Get baking