Sunday, 3 July 2016

Mini Blueberry Crumbles


Ready for ice cream
It's the beginning of July and already too hot for baking. This recipe for blueberry crumble is a quick one so you won't be in the kitchen for too long.
Dough
75 grams butter (softened)
60 grams sugar
Pinch of salt
80 grams of eggs
75 grams flour
15 grams almond powder
1. Sift together the flour and almond powder
2. Mix the butter with a whisk then add the sugar and salt. Then add the eggs and mix. Lastly add the flour mixture
 
Blueberries
200 grams fresh blueberries
 
 Crumble
40 grams butter
30 grams sugar
50 grams flour
1. Mix the softened butter with whisk then add the sugar and mix well. Then add the flour and finishing mixing.
 
Putting the crumble together
 1.       Spoon the dough evenly into 4 separate small baking tins and spread it using the back of a small spoon. Sprinkle the blueberries on top evenly among all of the baking tins. Lastly, sprinkle the crumble evenly among all of the baking tins. Bake at 180 degrees Celsius for 25 minutes at 18- degrees Celsius.
 
Geting ready to be put in the oven



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