The Benedict Bar

It's always a bit concerning when you make something and it doesn't quite look like the photo in the cookbook.  See, in the photo it looks to be a 1:1 ratio of that nutty topping and the shortbread.  Anyway, it may not be what the cookbook authors had intended it to be, but these bars are still pretty damn good - the more sweet buttery nut topping the better I say.

May was a bit quiet but the later half of June Happy Belly should pick itself up.  I've got lots of projects planned -- from cured egg yolks to sourdough and wedding cakes.  It should be exciting.  I'll also have more interesting stories, I promise.  I can't think of anything particularly interesting right now that relates back to these bars.   I was in Paris for a weekend and I went to a bakery in the morning asking for 6 croissants to take home.  The guy went to the back and gave me a bag of croissants, naive little me thought that he went and got me fresh ones, what a nice guy.  I came home to discover a bag of pain au chocolats.  I was disappointed.  I also didn't end up going to any spectacular restaurant which is a shame. 


Recipe from Rustic
Makes about 50 small squares
Ingredients
Shortbread
175g salted butter, plus extra for greasing, room temperature
100g caster sugar
175g plain flour

Topping
500g flaked almonds
250g butter
300g honey

Method
Preheat oven to 180C and grease and line a 25x20cm baking tray.

Shortbread
Cream together the butter and sugar until smooth, about five minutes. 

Add the flour in stages, incorporating it each time.  The mixture may not come together fully, it's okay, use your hands to press it into the tray.  Don't push down too tightly and use the back of a spoon to smooth the surface.

Bake for 30 minutes until golden.

Make the almond topping
Put the ingredients into a saucepan over low heat until it begins to bubble, stir constantly, it should take about 8 minutes. 

When the shortbread is done, pour over the honey mixture, then return tray to the oven.  Bake for a further 30 minutes or until golden.

Remove from oven and leave to cool for 15 minutes before cutting into squares.