Slightly wonky tower of shortbread

Gluten free of course!

Got back from swimming yesterday, did some work and then flopped in front of the telly and watched Mary Berry. Between working and flopping I did make this shortbread base from the Honeybuns recipe book.

Here's the recipe for anyone that's interested:
125g butter
140g polenta
125g brown vanilla sugar (I added vanilla essence to ordinary brown sugar)
70g ground hazelnuts (used half polenta and half ground almonds instead)
100g ground almonds
40g toasted and chopped almonds
1 egg

Preheat oven to 180C
Mix everything together and bake for 20 mins.
Wait until cooled completely to take out of tin.

I added some chocolate, and next time I think i'll substitute some of the almonds for flour to make them slightly less grainy.

They are delicious though :)

Feel a bit hymph today - cycled back in the freezing hail which felt like a thousand needles stabbing me, and then have a lesson from 7-9 this evening. What a silly time to have a lesson right in the middle of my supper.

Also missing England and my gorgeous Monty - Spoke to him last night and he said he's missing me too. Apparently mum is keeping him up far too late (10 o'clock), goes to work all day and doesn't give him enough cuddles! Plus he's being dragged out of bed in the dark in the mornings. Poor little boy.


Now time for a slice of shortbread and a mug of PG tips.

There is no trouble so great or grave that cannot be much diminished by a nice cup of tea. ~Bernard-Paul Heroux

Feeling better already!