Until spring really kicks in and more fresh produce is available and in season I’m still digging into the freezer for fruit and vegetables we bagged up and froze last year. Blackcurrants are a soft fruit that freeze really well and once defrosted can be used just as they would fresh.
I fancied a sweet treat for afternoon tea and adapted this recipe from one I had for date slice, a cakey, crumbly biscuit type slice. The sharp fruit work really well, you can add more sugar to the blackcurrants when cooking depending on how sharp your blackcurrants are or how sweet your tooth is.
Makes 24 small biscuits
Baking tray 20cm x30cm approx
375g blackcurrants, fresh or frozen
50g golden caster sugar
200g plain flour
150g golden caster sugar
1 tsp baking powder
Place the blackcurrants and 50g of sugar in a large pan and cook on a low heat for around 45 minutes until the blackcurrants have softened and released their juices and the mixture has a thick and sticky consistency.
The best way to make the crumble mixture is in a food processor. Firstly place the hazelnuts in the bowl and pulse until finely chopped. Remove the hazelnuts and set aside, now add the flour and butter and pulse until they have the consistency of breadcrumbs. Now add the sugar, oats and hazelnuts and pulse lightly until the mixture begins to stick together in clumps.
If you don’t have a food processor this can be done by hand, you will need to chop the hazelnuts first or buy pre-chopped. Start by rubbing the butter into the sugar until they form breadcrumbs, then add the other ingredients and mix well until it starts to stick together as above.
Add half of the crumble mixture into the baking tray and spread evenly across the tray before firmly patting down, this is best done by hand. Ideally use a non stick baking tray but if you don’t have one it’s a goof idea to line it with baking paper. Now take the blackcurrant mixture and using a spatula spread it evenly over the pressed down crumble mix, if they have become a bit sticky them warm gently first. Now spread the remaining half of the flour mix on top of the blackcurrants, again pressing down firmly once the entire tray is coated.
Bake in the middle of the oven for 30-40 minutes until golden brown. Whilst warm the slice will still be quite crumbly so wait until it is fully cooled to slice it into fingers. Serve with a nice cup of tea and enjoy!