Monday, 30 June 2014
Blueberry Hazelnut Bars
So I wanted to go back to graduation because I can't believe I didn't include this picture.
It's weird, that was a few days ago, and now I'm in Italy. Graduated. Finished with St Andrews. Ahhhh...ok. Blueberry hazelnut bars. Simple and indulgent and a great way to make people like you.
Makes about 24 small slices
250 self-raising flour
200g butter, diced
200g caster sugar
50g brown sugar
2 medium eggs
400g fresh or frozen blueberries
Preheat oven to 180C and butter a rectangular cake tin.
Toast the hazelnuts, skin them and put 50g in a food processor to grind until fine, and roughly chop the remaining 20g. Keep them separate and put them aside.
Tip the flour, ground hazelnuts, butter and sugars into a food processor and whizz until the butter is evenly distributed - or rub by hand.
Remove 85g of the mix, stir in the chopped hazelnuts and put to one side. With the rest of the mixture, stir in the eggs, don't worry, it doesn't need to be smooth.
Spread this mixture over the base of the cake tin, scatter over 1/3 of the blueberries over the top. Sprinkle with the chopped hazelnut mixture and bake for 45 minutes. Dot the remaining fruit over the surface and cook for a further 15 minutes, until firm to the touch. Cool in the tin and cut into slices. They keep up to two days in the fridge.