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Hurray we have a new oven!!! 
To celebrate we tried these for the 1st time - wow! Big yummy.
140g plain flour
a pinch of salt
140g light muscovado sugar
90g unsalted butter - chilled and diced
1 tsp baking powder
1 medium egg, beaten
3 tbsp very strong espresso coffee, cold
1 tbsp milk
60g walnut pieces
One 20cm square cake tin, greased and base-lined
Sift the flour, salt and sugar into a mixing bowl. Add the cold chunks of butter and rub with your fingertips until the mixture resembles coarse crumbs. Set aside 4 tbsp of the mixture. Add the baking powder to the rest of the mixture and mix well.
Combine the egg, coffee and milk, then stir into the mixture in the mixing bowl. When thoroughly combined add 45g of the nuts. Spoon the mixture into the tin and level it.
Mix the remaining nuts with the reserved crumb mixture and scatter over the top.
Bake in a pre-heated oven at 180C (350F) Gas4 for about 20-25 minutes until golden brown and firm to the touch.
Let cool for 1-2 minutes, then run a pallette knife around the edges of the tin to loosen it and carefully turn onto a wire rack.
Leave until completely cold before cutting into 16 squares.
Store in an airtight container and eat within 4 days, or freeze for up to 1 month.
These are a bit flatter and more rectangular than the recipe says, we haven't a square tin. Oh and as we didn't have unsalted butter we used normal but left the other salt out. Oh and we used dark muscovado. Also we were naughty and ate some warm!!! Lovely stuff.
To celebrate we tried these for the 1st time - wow! Big yummy.
140g plain flour
a pinch of salt
140g light muscovado sugar
90g unsalted butter - chilled and diced
1 tsp baking powder
1 medium egg, beaten
3 tbsp very strong espresso coffee, cold
1 tbsp milk
60g walnut pieces
One 20cm square cake tin, greased and base-lined
Sift the flour, salt and sugar into a mixing bowl. Add the cold chunks of butter and rub with your fingertips until the mixture resembles coarse crumbs. Set aside 4 tbsp of the mixture. Add the baking powder to the rest of the mixture and mix well.
Combine the egg, coffee and milk, then stir into the mixture in the mixing bowl. When thoroughly combined add 45g of the nuts. Spoon the mixture into the tin and level it.
Mix the remaining nuts with the reserved crumb mixture and scatter over the top.
Bake in a pre-heated oven at 180C (350F) Gas4 for about 20-25 minutes until golden brown and firm to the touch.
Let cool for 1-2 minutes, then run a pallette knife around the edges of the tin to loosen it and carefully turn onto a wire rack.
Leave until completely cold before cutting into 16 squares.
Store in an airtight container and eat within 4 days, or freeze for up to 1 month.
These are a bit flatter and more rectangular than the recipe says, we haven't a square tin. Oh and as we didn't have unsalted butter we used normal but left the other salt out. Oh and we used dark muscovado. Also we were naughty and ate some warm!!! Lovely stuff.
) was a sponge cake so that I knew how accurate the temperature was.
about the walnuts from Normandy, I'll type it in! 
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