I have absolutely no idea where I found this recipe, it most definitely is not one that I created but I have been making it during the blackberry season for several years now. That is probably the only recommendation that you need, any recipe that you find yourself going back to time and time again must be a good one. I like to use a whole jar of jam in this, it results in a gloriously deep flavour.
I was encouraged to put this recipe on the blog by my friend Bridget, who sampled the latest batch last week and fell in love with them.
RECIPE makes 24 fingers
For the base:
225g soft butter
75g sifted icing sugar
225g plain flour
400g blackberry jam / bramble jelly
For the topping:
125g soft butter
125g light muscovado sugar
finely grated zest of 1 lemon
2 large free-range eggs, beaten
25g self-raising flour
175g ground almonds
25g flaked almonds
1 tbsp demerara sugar, plus extra for sprinkling
Preheat the oven to 180°C/Gas 4.
Lightly grease a small baking tin (I use one that is 20cm x 30cm) and line with baking parchment.
First make the base: cream the butter and icing sugar together in a bowl until pale and fluffy. Sift over the flour, cornflour and salt and stir into the butter mixture to make a soft, shortbread-like dough.
Roll the dough out on a lightly floured surface almost to the size of the tin, lower into the tin and press out a little to the edges. Prick here and there with a fork and bake for 15-20 minutes until a pale biscuit colour. Remove and leave to go cold, then carefully spread with the jam to within 1cm of the edges.
Now make the topping: cream the butter and muscovado sugar together until light and fluffy. Beat in the lemon zest. Gradually beat in the beaten eggs, then fold in the flour and ground almonds. Dollop small spoonfuls of mixture over the jam and carefully spread it out in an even layer. Scatter over the blackberries, pushing half of them down into the mix.
Sprinkle over the tablespoon of demerara sugar and bake for 10 minutes. Carefully slide out the oven shelf, sprinkle over the flaked almonds and bake for another 30 minutes, or until golden brown and a skewer pushed into the topping comes out clean.
Remove, sprinkle with a little more demerara sugar and leave to cool in the tin before cutting into fingers.