Red currants are quite tart, but very juicy and delicious and can be eaten raw right off the stems or cooked. They have a high vitamin C and B1 content, and perfect for jams, sauces, tarts or as a simple accompaniment in salads, garnishes, or drinks when in season.
- 200 g All-purpose flour
- 100 g Roll oats
- 100 g Dried coconut shreds
- 180 g Butter at room temperature, cut into small pieces
- 175 g Caster sugar
- 1 tbsp Lemon zest, finely grated
- 80 g Almond, chopped
- 20 g Almond slices
- 250 g Red currants
- Preheat the oven to 190C/375F. Line a 28cm square baking pan with paper. Tip the flour, rolled oats, coconut shreds and butter pieces into a mixing bowl. Use your fingers to work the mixture together to make coarse crumbs. Mix in the sugar, lemon zest and chopped almonds.
- Place two thirds of the mixture into the base of the baking pan, spread it out and press down lightly. Scatter the cranberries on top, sprinkle the rest of the mixture over, then the almond slices and press everything down lightly. Bake for 40 minutes until pale golden on top. Transfer to a wire rack, cool slightly and cut into 12-16 pieces.
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