Blue­berry and Wal­nut Slice

Serves 20, Prep and Cook: 45 mins

New Idea - - New Food Ideas -

1½ cups self-rais­ing flour

1 tsp ground cin­na­mon

1¼ cups brown sugar, firmly packed 100g cold un­salted but­ter, finely chopped

²⁄³ cup milk

1 egg, lightly beaten

1 cup coarsely chopped wal­nuts

125g pun­net fresh blue­ber­ries Ic­ing sugar mix­ture, to dec­o­rate

1 Grease an 18cm x 28cm rec­tan­gu­lar slice pan. Line base and sides with bak­ing paper, ex­tend­ing paper 3cm above pan edges.

2 Sift flour and cin­na­mon into a large bowl. Stir in sugar. Rub in but­ter with your fin­ger­tips, un­til mix­ture re­sem­bles fine crumbs. Press 2 cups of loosely packed crumbs (300g) firmly over base of pre­pared pan.

3 Add milk, egg and half the wal­nuts to re­main­ing crumbs. Stir un­til well com­bined. Spread over base. Sprin­kle with re­main­ing wal­nuts and blue­ber­ries.

4 Cook in a mod­er­ate oven (180C) for about 30 min­utes, or un­til golden brown and cooked when tested. Re­move from oven. Cool in pan.

5 To serve, lift slice from pan. Dust with sifted ic­ing sugar. Cut into pieces.

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