Traybake recipe for 4 - 8 people, takes only 20 mins; recipe has butter, self-raising flour, ground almond, muscovado sugar, gooseberry, caster sugar and flaked almond.
Gooseberry & almond streusel squares
Course: Traybake
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Butter: 250g chilled butter, chopped
- Caster Sugar: 85g caster sugar, plus extra
- Self Raising Flour: 250g self-raising flour
- Ground Almond: 125g ground almonds
- Muscovado Sugar: 125g light muscovado sugar
- Flaked Almond: 50g flaked almonds
- Gooseberry: 350g gooseberries, fresh or frozen
Directions
- Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.
- Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. Toss the gooseberries with the caster sugar, then scatter over the top.
- Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. Dredge with caster sugar, then cool in the tin. Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream.
