Bakewell Shots Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper.
• Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking.
• Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.
• Spread raspberry jam evenly over the cooled pastry.
• Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
• Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.

Steps:

• Fill two tall glasses with ice cubes. Combine the amaretto, cordial and lemon juice in a small jug, then divide between the glasses. Top with lemonade, then stir well. Garnish with a maraschino cherry, if you like.

Steps:

• Add ice to a shaker and add amaretto to the ice.
• Add creme de cassis; add vodka add and some good quality chocolate syrup to the mix. (Amount needed is to just flavor the cocktail in a similar way the chocolate liquor will do.).
• Add two or three squirts of whipped cream to the mix and shake till blended.
• Pour in to a long glass, add more ice and enjoy.