Co­count and fruit slices

The Irish Times Magazine - - FOOD- FILE -

1. En­sure the frozen berries are de­frosted at least 1 hour in ad­vance, and set aside in a strainer to drain the juices from the berries.

2. Pre­heat oven to 180° C. Grease and line a 20cm x 20cm square bak­ing tin with parch­ment pa­per.

3. In a large wide mix­ing bowl rub the short­bread ingredients to­gether us­ing your fin­ger­tips un­til they re­sem­ble bread­crumbs ( or mix to­gether in a food pro­ces­sor).

4. Press the dough into the lined tin us­ing your fin­ger­tips, then use the back of a spoon to give a smooth, level sur­face. Bake in the pre­heated oven for 20 mins or un­til the top is golden brown. Re­move from the oven and set aside.

5. In a large mix­ing bowl, use an elec­tric whisk to beat the eggs and sugar to­gether un­til pale and fluffy. Add in the vanilla ex­tract and lemon zest.

6. Sieve to­gether the flour and bak­ing pow­der and fold into the bat­ter. Gen­tly fold the drained berries and co­conut through the mix­ture un­til just com­bined.

7. Pour the fruit mix­ture over the pre­baked short­bread. Bake on the mid­dle shelf of the pre­heated oven for 45 min­utes to 1 hour un­til golden on top. Al­low to cool fully in the tin, dust with a lit­tle ex­tra ic­ing sugar or co­conut be­fore cut­ting into slices.


You can also use pun­nets of fresh berries ( soft berries such as black­ber­ries and rasp­ber­ries). Mash half the berries so the colour melts through the mix­ture.

Harry Weir Pho­tog­ra­phy

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