BERRY & WALNUT CRUMBLE SLICE

PREP + COOK TIME 55 MINUTES MAKES 20

½ cup (60g) ground walnuts

2/3 cup (110g) icing sugar

1½ cups (225g) plain flour

¼ cup (35g) self-raising flour 1 teaspoon ground cinnamon

250g butter, chilled

200g frozen raspberries

200g frozen strawberries 2 tablespoons caster sugar 2 teaspoons fine semolina

20g cacao nibs (see tips on page 37) 1 tablespoon demerara sugar

½ cup (50g) walnut halves 2 teaspoons icing sugar, extra

1 Preheat oven to 200°C/180°C fan. Grease a 20cm x 30cm rectangular slice pan; line the base and long sides with baking paper, extending the paper 5cm over the sides.

2 Process ground walnuts, icing sugar, flours and cinnamon until finely ground. Add butter; process until mixture starts to form clumps. Reserve 1 cup of the mixture in a small bowl. Press remaining dough firmly onto base and sides of pan.

3 Place berries, caster sugar and semolina in a medium bowl; toss gently to coat. Spoon mixture into pastry case.

4 Add cacao nibs and demerara sugar to reserved dough; using your fingertips, rub mixture together until it forms slightly larger clumps. Sprinkle crumble and walnut halves over berries.

5 Bake slice for 35 minutes or until base is golden. Cool slice in pan before cutting. Dust with extra sifted icing sugar before serving.