Blackberry Fool

Dessert · British classic.

Ingredients

• 50g Hazlenuts
• 125g Butter
• 150g Caster Sugar
• Grated Lemon
• 150g Plain Flour
• ½ tsp Baking Powder
• 600g Blackberries
• 75g Sugar
• 2 tbs Caster Sugar
• 1 tbs Lemon Juice
• 300ml Double Cream
• 100ml Yogurt
• Garnish with Mint

Method

1. Preheat the oven — For the biscuits, preheat the oven to 200C/180C (fan)/Gas 6 and line two large baking trays with baking parchment.
2. Continue cooking — Scatter the nuts over a baking tray and roast in the oven for 6-8 minutes, or until golden-brown.
3. Continue cooking — Watch them carefully so that they don’t have a chance to burn.
4. Continue cooking — Remove from the oven, tip onto a board and leave to cool.
5. Continue cooking — Put the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy.
6. Prep and chop — Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder.
7. Mix together — Stir well until the mixture comes together and forms a ball – you may need to use your hands.
8. Roll out — Divide the biscuit dough into 24 even pieces and roll into small balls.
9. Continue cooking — Place the balls the prepared baking trays, spaced well apart to allow for spreading.
10. Continue cooking — Press the biscuits to flatten to around 1cm/½in thick.
11. Bake — Bake the biscuits, one tray at a time, for 12 minutes or until very pale golden-brown.
12. Continue cooking — Leave to cool on the trays. They will be very soft when you take them out of the oven, but will crisp as they cool.

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