Raspberry And Almond Squares |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a really nice treat for breakfast or dessert. I found this recipe a few months ago and it called for gooseberries instead of raspberries. I just prefer it this way... Ingredients:
9 oz chopped butter |
9 oz self-raisin flour |
5 oz ground almonds |
5 oz light muscovado sugar |
12 oz raspberries, fresh or frozen |
3 oz caster sugar, plus extra |
2 oz flaked almonds |
Directions:
1. Preheat the oven and line a baking tin with baking parchment.
2. Rub the butter into the flour, almonds and muscovado sugar to make crumbs, then firmly press 2 thirds onto the base and sides of the tin. Toss the raspberries with the caster sugar, then scatter over the top.
3. Mix the flaked almonds into the remaining crumbs, then scatter over the raspberries. Bake for 50-60 min until golden and the fruit is bubbling a little round the edges.
4. Dredge with caster sugar, then cool in the tin.
5. Cut into about 8 squares and enjoy with a cup of tea, coffee... or serve as a dessert with ice-cream or custard.
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