Blueberry and Almond Slices

Makes 24


    • 175g (1½ cups) cake flour
    • 15ml (1 tbsp) caster sugar
    • 110g butter
    • 1 large egg, beaten
    • 100g flaked almonds
    • 100g butter
    • 15ml (1 tbsp) treacle sugar
    • 30ml (2 tbsp) honey
    • 85ml (1/3 cup) cream
    • 100g blueberries


  1. Preheat the oven to 180ºC. Place the ingredients for the pastry base in a blender and pulse until well combined. Spread the dough in a greased or lined Swiss roll baking tin (20cm x 30cm) and bake for 10 minutes, then remove from the oven.
  2. For the topping, combine butter, treacle sugar and honey in a saucepan and cook over a low heat until slightly caramelised and pale brown. Add the cream and stir through. Remove from the heat and gently stir in almonds. Pour this over the pastry base and top with fresh blueberries. Return to the oven for 8-10 minutes or until the topping is a rich caramel colour. Remove from the oven and sprinkle on a few more fresh berries. Cut into squares while warm. Allow to cool before packing.