As for Brexit, well, it’s still going on. Theresa May has had her deal signed off by the EU, which I suppose is something at least. And now we wait to see if anyone in Parliament will actually vote for it. Unfortunately it seems that very few people want to vote for it, for a variety of reasons, all of which are likely to just send her back to the drawing board, or hopefully, potentially, get us a second vote. But even a good outcome on that isn’t guaranteed. It’s a terribly uncertain place we find ourselves in now.
This post is part of a series called ‘Brexit Baking’, where I bake my way around all 28 EU Member States. You can read more about it here.Għadam tal-mejtin (recipe from here)
400g plain flour
Juice of half a lemon
200g ground almonds
1. Make the pastry by rubbing the butter and flour together until the mixture resembles fine crumbs. Mix the sugar with the eggs and add the mixture above.
2. Add the lemon and the vanilla essence and knead it. Add the milk and knead it to an elastic dough.
3. For the filling put the sugar and the water on a low heat and when sugar melts add the almonds. Blend the mixture very well, and let it cool.
4. Roll out the pastry and cut out your shapes. Make two of each shape as they will be sandwiched with almond paste.
5. Lay the first shape on a greased and floured baking tray, spread with almond paste, leaving a small margin. Lay the second shape over the top and press the edges together. Wet the edges with a brush dipped in milk to ensure adhesion.
6. Bake at 180C/gas 4, for about 20 minutes, until pale golden. Cool on the tray before decorating.
7. When the bones are cold, coat with light royal icing. You can sprinkle the top with crushed almonds if you wish.