Blueberry Albert Squares. Look forward to lunch with this delicious slice.
Blueberry Albert Squares
Makes 20 squares
125g unsalted butter
3/4 cup (170g) caster sugar
2 eggs
2 teaspoons golden syrup (could replace with raw honey)
1/2 teaspoon vanilla extract
1 cup dried blueberries (or currants)
2 cups (250g) plain flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup (125mls) milk
Icing
2 cups icing sugar
1/2 teaspoon vanilla essence
water to mix
3 tablespoons shredded coconut
2 teaspoons finely grated lemon zest
Preheat oven to 180°C. Grease, then line a slice tin 20 x 30cm with baking paper.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in syrup (honey) and vanilla. Fold in blueberries. Sift flour, baking powder and salt together.
Fold sifted ingredients into creamed mixture alternately with milk. Spread into a greased 20 x 30 cm sponge roll tin that has been lined with baking paper on the base. Bake for 30 minutes or until center springs back when lightly touched.
When cold, ice and cut into squares. To make the icing, mix icing sugar, vanilla and sufficient water to make to a spreadable consistency. Ice and sprinkle with coconut chips and lemon zest.
