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Method:
Makes approximately 12
Preheat your oven to 180°C / 350°F / Gas 4. Line a 20 x 20 cm (8 x 8 inch) square / loose base tin with greaseproof paper. Sift flour and sugar into a bowl and add in the butter. Rub the butter with your fingers to form a crumbly dough. Then press it into the base of the tin with the back of a spoon.
Place the tin in the middle of the oven and bake for 20 minutes until light and golden in colour. Remove from the oven. Spread over the Strawberry Jam (you don’t need to wait for the shortbread to cool). Set aside while you make the frangipane.
Beat the butter and sugar until combined. Add the ground almonds, flour and eggs and beat for a further minute. Then carefully spread the frangipane on top of the Strawberry Jam. Bake for 25-30 mins until golden and firm. Leave to cool in the tin.
In a bowl, add in the icing sugar and milk, one spoon at a time, until it's similar to the consistency of toothpaste. Pour the icing over the top of the frangipane layer, level out. Allow this to set slightly before cutting the Bakewell into squares.
Carefully melt the chocolate in a bowl over simmering water. Do not let the bowl touch the water. Transfer your melted chocolate into a piping bag. Add a glacé cherry onto each square and pipe on two dots of melted chocolate for the eyes and some antlers. Set in the fridge for at least 2 hours.
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