Blackberries

Hannah and I went brambling on Wednesday and I have the scars to prove it. We had a great time wandering through fields and looking for foraged food. We lay in a field and looked at the clouds (and sneezed, damn hay-fever).
Hannah made shortbread and served it with whipped cream and blackerries steeped in cherry brandy. It was fantastic. Here's a picture of Flapjack overseeing the cooking.










Shortbread

Ingredients

125g/4oz butter
55g/2oz caster sugar
180g/6oz plain flour

Method

1. Heat the oven to 190C/375F/Gas 5.
2. Beat the butter and the sugar together until pale.
3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
4. Cut into rounds or fingers and sprinkle with a little extra caster sugar. Put on a baking sheet and chill for 20 minutes. Bake in the oven for 15-20 minutes until pale golden. Cool on a wire rack.