Finally I got connected with the delightful Rhys who spent an hour patiently instructing me in, among other things, the delightful art of pinhole resetting. Still no success. I was reduced to haunting free Wi-Fi establishments to be able to get some use out of my new machine. Two weeks, several pinhole resets and another phone call later the ISP sent me a new router. That resulted in another visit from the tech wizard who got it all hooked up with the necessary securities in place and it only cost me a cup of coffee and a piece of coffee cake. So internet sanity restored to the mak'Bread household, the new tablet can do all it's meant to do and I can get back to doing what I'm meant to do.
Ingredients
175g SR flour
175g castor sugar
175g softened butter
3 eggs
2tbls espresso coffee cooled/coffee essence
50g chopped walnuts (optional)
Buttercream
Beat together 50g softened butter, 175g icing sugar and 10mls each coffee essence and milk
Method
Mix all ingredients together in a bowl and beat until light and creamy. Divide mixture between two greased and lined 20cm sandwich tins. Bake at 160C for 30-40 minutes until the sponges are golden brown and springy to touch. Cool then sandwich and top with butter cream.