Bishop's Fingers

Lovely and crumbly fingers

Cake tins needed

18cm (7in) shallow square tin

Ingredients

100g (4oz) plain flour

25g (1oz) ground almonds

25g (1oz) semolina

100g (4oz) butter

50g (20z) caster sugar

Few drops almond extract

25g (1oz) flaked almonds

caster sugar for dusting

Makes 12

Preheat the oven to 160°C.

Lightly butter the tin.

Mix together the flour, ground almonds and semolina in a bowl.

Add the butter, sugar and almond extract and rub together with your fingers until the mixture is just beginning to bind together.

Knead lightly until smooth.

Press the dough into the prepared tin and level the surface with the back of a metal spoon.

Sprinkle over the flaked almonds.

Bake in the preheated oven for 30-35 minutes or until a very pale golden brown.

Mark the shortbread into 12 fingers with the knife, sprinkle with caster sugar and leave to cool in the tin.

When completely cold, cut into fingers, lift out carefully and store in an airtight tin