basic baker

The other day I was going to a friends for afternoon tea and a catch up with her parents who were over from the UK visiting.
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!

raspberry walnut slice

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!