Blueberry and almond slices

Blueberry and almond slices

Ingredients

Pastry base

• 175g (1 cups) cake flour
• 15ml (1 tbsp) caster sugar
• 110g butter
• 1 large egg, beaten

Topping

• 200g flaked almonds
• 100g butter
• 15ml (1 tbsp) treacle sugar
• 30ml (2 tbsp) honey
• 15ml (1 tbsp) fresh cream
• 100g blueberries

Method

Preheat the oven to 180°C. Place the ingredients for the pastry base in a blender and pulse until well combined. Spread the dough in a greased or lined Swiss roll baking tin (20cm x 30cm) and bake for 10 minutes, then remove from the oven.

For the topping, place the almonds, butter, treacle sugar and honey in a saucepan and cook over a low heat until slightly caramelised and pale brown. Remove from the heat and gently stir in the cream and blueberries. Pour this over the pastry base and return to the oven for 8-10 minutes, or until the topping is a rich caramel colour. Remove from the oven and cut into squares while warm. Allow to cool before packing. Serve with extra blueberries if desired.

Makes 24