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Hazelnut thins with crushed Raspberries & Strawberries Ingredients: 50g (2oz) Butter 100g (4oz) Plain Flour 25g (1oz) Caster Sugar 25g (1oz) Chopped Hazelnuts 150g (6oz) Raspberries 150g (6oz) Strawberries 4 tbsp Low Fat Fromage Frais Icing sugar to dust Recipe: Rub butter into flour, until it resembles fine breadcrumbs. Add sugar & hazelnuts. Work into a soft paste. Roll out to thickness of 5mm (1/4”) & cut out 8 hearts. Bake at 180 C/ 350F/ Gas 4 for 10-12 minutes. Cool on a wire rack. Puree ½ the raspberries & strawberries. Sieve the puree. Lightly crush the rest of the fruit keeping a few whole to decorate. Take one heart, put 1 spoon of fromage frais on top, then a spoonful of crushed fruit, and finish off with another heart. Put onto a plate, arrange some whole fruit around the heart & sprinkle with icing sugar & drizzle some puree onto the plate. |
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