Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, www.petersidwell.com 

November 3, 2019

May 23, 2019

February 5, 2018

November 8, 2017

Please reload

Recent Posts

The king of Breads

September 3, 2017

1/1
Please reload

Featured Posts

Rhubarb and Custard Shortbread

September 14, 2017

 

Rhubarb and custard is a wonderful combination of flavours and what could be more British and seasonal this time of year. I have written this recipe for you and I have also filmed it in my Keswick kitchen studio, you can download my app Simply Good Food TV for free in the app store and watch not only me cooking but lots of household names, food bloggers and writer from al round the world. 

 

 

Ingredients 

 

250g butter (softened to room temperature) 

125g caster sugar
2 egg yolks
325g plain flour

50g custard powder
200g rhubarb and strawberry jam  

50g oats 

 

Here’s how 

 

Place the softened butter and sugar into a mixing bowl and beat together until soft, light and fluffy. 

Mix in the egg yolks.


Sieve the custard powder and flour together and mix slowly into the other ingredients until it comes together. 

Scoop out 3/4’s of the mixture on to a clean work surface and knead
together to make a soft dough.

Press the mixture into a baking tray lined with parchment paper (30cmx20cm)
Using your fingers press the dough down firmly to make a traditional shortbread.

Spread the jam over the top of the shortbread evenly. 

With the remaining dough add in the oats and carefully mix together in your hands to make a crumble! Sprinkle the mixture on top of the jam and spread out evenly to cover the surface.
Bake in the oven for 20-25 minutes at 160c until golden brown.

 

Leave to cool for 30 minutes before cutting into portions.

 

 

 

 

 

 

 

Share on Facebook
Share on Twitter