Preparation
Mix flour and sugar. Rub in butter and knead with warm hands until thoroughly combined and smooth (no cracks) – overwork rather than underwork.

Divide into two equal parts and press into the bottom of 2 x 7” lightly buttered cake tins (it should be quite thin). Flute edges with your knuckle. Prick all over with a fork and mark each one into six sections. Sprinkle with granulated sugar.

Bake at 160C for 30 mins. When done it should just start to brown and look a little risen and spongy. Leave to cool just a little then retrace the sections right through the shortbread (do this before it gets cold as the cake becomes very brittle and will break when you try to cut it). Turn out the sections when cold.

 

Beth That recipe was especially for you...

and Big Patch, here is a pineapple fruit salad for you!

Share nicely now!

 

 

 

1 whole pineapple 
1  papaya, peeled,seeded and cut in chunks 
1/4  lb seedless grapes 
1  apple, peeled cored and cut into chunks 
1/4  cup pecans 
1  banana, sliced 
1/4  cup lime juice 
1  lime, quarted,as garnish 

Cut pineapple, lengthwise into quarters.
Cut away and discard core.
Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl.
Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl.
Gently toss and chill if desired.
Serve fruit salad in a pineapple shell topped with lime garnish.

 
mags x

TO PREPARE
ensure that only ripe UNblemished fruit are used, no damaged or over ripe fruit should be used as these can spark off fermentation
Fruit should be carefully washed prior to use
Place some pieces of fruit into a bowl (normally first fruit to be used would be strawberries which should be hulled
IMPORTANT. For the first layer add equal weight of fruit and sugar, so first layer preparation You add 1lb of sugar to 1 lb weight of strawberries, mix carefully so as not to damage the fruit and allow to sit for 1/2 hour before adding to the rumtop
cover with rum ensuring that the fruit is completely immersed. this is important and a small saucer can be weighted on top of the fruit to make sure it is immersed in the rum at all times
cover the pot with the lid..you may use clingfilm  but dont make it too tight
leave in a dark place.
after a week, you can add more pieces of prepared fruit and from now on HALF the weight of sugar..to the rumtop do not stir the mixture..and top up the level of rum to cover all of the fruit..recover..leave in dark place...
you keep repeating this method untill your rumtop is full (pineapple is normally the last fruit to go into the rumtop)... the actual dish would be ready for consuming by christmas..but you can keep a rumtop going for up to 3 months for maximum taste.
the liquer can be strained at the end of the process and served as a liquer