Hazelnut and berry shortcake

Hazelnut & Berry Shortcake
Serves 6
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 2 tsp instant coffee powder
  2. 1 tsp hot water
  3. 150g butter (softened)
  4. 1/2 cup caster sugar
  5. 1 egg
  6. 150g hazelnuts (chopped)
  7. 1 1/2 cups self raising flour
  8. 440g canned apples (drained)
  9. 200g mixed fresh berries
  10. 2 tbsp plain flour
  11. 2 tbsp grated lemon rind
Instructions
  1. Preheat oven to 180C (or 160C fan-forced).
  2. Dissolve instant coffee powder in hot water.
  3. Beat together the coffee with butter, sugar and egg until creamy.
  4. Stir in hazelnuts and sifted flour.
  5. Press 3/4 of the mixture firmly into the base and sides of a 20cm flan tin.
  6. Combine apple, berries, flour and lemon rind. Spoon into crust.
  7. Dot remaining hazelnut mixture over the top.
  8. Bake 1 hour.
Notes
  1. Best served warm with ice cream.
  2. Dust with icing sugar if desired.
  3. Can be reheated in the microwave before serving.
  4. Canned apples can be replaced with canned peaches, apricots, or pineapple.
Adapted from Baker's corner
Adapted from Baker's corner
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