|Specialist tins, but you could use Yorkshire pudding |
tins or silicone muffin moulds instead
250g plain flour
50g blanched almonds
2 drops of almond essence
♥ Whisk together the butter and sugar until a
light cream colour..
♥ Add in the egg.
♥ Mix in the sifted flour, almonds and essence
and form a dough.
♥ Let the dough rest for a while in a cold place.
♥ Grease the Sandkaker tins and press a small
amount of dough into each tine until even
and level all round.
♥ Bake in oven for 10-15 minutes, until a light
♥ Cool in tins, remove carefully once cooled.
(I find this very tricky to get them out!)
These are delicious on their own with a cup of tea or coffee but are traditionally served with whipped cream and fruit.
NOTE: For the purpose of this blog, I experimented with different cases, as I assume most of you will not have Sandkake tins. I used the silicone muffins cases and Yorkshire pudding trays. For both it would be best to roll out the pastry and cut using a serrated edge round cookie cutter, as you would for mince pies, and gently press them into the casing that you use.
These are the Sandkake cases upside down so you can see the fluted edges better, fill them with whipped cream and fruit.
These sandkake were made using the silicone muffin cases, looking at the upside down ones, they too have a little fluted edge, so nearly a traditional shape!
These sandkake were made using a Yorkshire tin and with a serrated edge cookie round cutter. I think these work rather well and actually may use this in the future as a quick method of making sandkake!
I do hope you have enjoyed the journey of baking them as much as I have ♥ Thank you for popping over to visit!