I know them quite well as I stayed with them a few years ago and they were desperate to meet Abi.
I hate going anywhere empty handed and I couldn't be bothered going to the shop first that I decided I should bake!
It helped that Abi decided to have a pretty good sleep! (Well... That was until I started...)
|Note: The monitor in the shot... Abi was sleeping!|
|She woke just in time to blow bubbles and help with the ground cinnimon|
|Ready to go in the oven|
|Out of the oven and cooling|
|Cut and ready to go! Not very good at cutting evenly!|
150g butter, softened
2/3 cup icing sugar
1 3/4 cups plain flour
1/2 teaspoon ground cinnamon
1/2 cup ground walnuts
300g frozen raspberries
1. Preheat oven to 180C/350F. Grease 20cm x 30cm rectangular pan; line base and the long sides with baking paper, extending paper approx 5cm's over sides
2. Beat the butter and sifted icing sugar in a medium bowl with electric mixer until light and fluffy. Stir in sifted flour, cinnamon and nuts till mixture is crumbly.
3. Reserve 1 cup of crumble mixture. Press remaining mixture into pan; top with raspberries. Sprinkle reserved crumble mixture over the top. Bake for about 40 mins.
Cool in pan before cutting.
Can be stored in an airtight container for up to 3 days.
Erin and I enjoyed a few pieces that night after dinner! Delish! There was none for us to store!