The Australian Women’s Weekly Food Magazine - - Step Into Spring Baking -

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.

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