On the busy Chamberlayne Rd just on from Queens Park in Kensal Rise, London is a very cute cocktail bar called ‘The Shop’ *. This cocktail bar is not your average dim lit disco type cocktail bar but rather a quirky, rustic sort of place which has cleverly named cocktails that are served in jam jars and vintage milk bottles. Alice happens to be a very close neighbour to this fun little cocktail bar and when it opened its doors in the day time as a coffee shop we were very excited.

A few reasons for our excitement…
1. its always nice to have somewhere new to try
2. the barista is a fellow antipodean and knows how to make a proper coffee
3. we’ve been talking about trying to get some yummy food sold from ‘The Shop’
4. theres a comfy lounge at the back which is perfect for chilling, (even with the kiddies and the pram!)
5. we like the music … I could go on.

So, you may be wondering why the rant about this little ‘SHOP’ on this baking blog? Well, for the last month or so, we SISTERS have been making delicious, fresh baked cakes, muffins and biscuits for ‘The Shop’. So twice a week a fresh batch of home baked goodies are delivered from our kitchen….

We’ve made and sold the Beetroot Hazelnut Cake I posted a couple of weeks back, the delicious Chocolate Guinness Cake pictured, this gorgeous cake from Martha Stewart as well as some of the delicious muffins from this book.

Last week we had a request for some egg free cookies so we made these simple clementine shortbread cookies.

115g butter, at room temperature
55g caster sugar
pinch of salt
130g plain flour
40g rice flour ( or cornflour)
Zest of one clementine
Granulated sugar for coating

Preheat the oven to 150°C. In a mixing bowl, beat the butter,sugar, 3/4 of the clementine zest and salt together until the butter is soft. Sift over the plain and rice flours and combine to make a soft dough. On a lightly floured bench top, shape the dough into a 3-4cm high disc shape. Wrap in cling film and refrigerate for 20 mins.
Roll out to a thickness of about 1cm and cut into your desired biscuit shape and place on a lined baking tray. Chill in the fridge for another 20 minutes.
While the biscuits are chilling, combine the granulated sugar with the remaining clementine zest. Rub with your fingertips to evenly mix and infuse the sugar with the zest.
Once chilled sprinkle the cookies with the sugar mix and bake for 35-40 minutes or until golden.

If your local, go and have a coffee and cake sometime! I’m sure you’ll enjoy.

* Recently ‘The Shop’ celebrated its 1st Birthday. The cake pictured is what we made them for their b’day cake!


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