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These are a great Scottish treat.
You can replace the almond extract with vanilla if you prefer.
Heat oven 200 degrees.
Rub in the butter to the flour & salt.
Stir in the sugar.
Add enough water to form a dough.
Wrap & place in the fridge to rest for 20 mins.
Roll out the dough.
Cut into circles to fit the cases.
Press into the tray.
Bake blind for 10 mins.
Remove the beans & cook the pastry for 5 mins.
Remove from the oven & allow to cool.
Reduce oven temp to 180 degrees.
Place a little jam in the bottom of the cases.
Melt the butter.
Stir in the sugar, almonds, extract & eggs.
Spoon into the cases.
Do Not Overfill!
Bake for 20 mins until cooked through.
Allow to cool completely.
Melt the chocolate.
Mix icing sugar & water together to get a thick but spreadable covering.
Spoon the icing over the cases.
Immediately create a fern leaf pattern on top.
Allow to set.
Cook along with #CookingSuperstar Holly from Holly’s Pinny