- Prep:
- 20 min
- Cook:
- 30 min
- Serves:
- 16
Ingredients
Dough
- 120g butter, softened
- ⅔ cup (150g) caster sugar
- ½ tsp salt
- 1 tsp Queen Vanilla Bean Paste
- 2 large eggs
- 1 ½ cups (225g) plain flour
Filling
- 2 cups (250g) fresh or frozen blueberries
- 2 cups (250g) fresh or frozen blackberries
- Sprig of rosemary
- 2 tbsp lemon juice
- 1 tbsp sugar
- 1 tsp Queen Vanilla Bean Paste
- 2 tbsp water
- 1 tbsp corn flour
Glaze
- ½ cup (75g) powdered sugar
- 2-3 tsp lemon juice
Method - Dough
-
Step 1
Preheat oven to 180°C (fan forced). Grease and line a 16cm x 26cm slice tin with baking paper.
-
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, salt and Vanilla Bean Paste until light and fluffy.
-
Step 3
Add eggs one at a time until combined. Add flour and mix until just incorporated.
-
Step 4
Reserve 1 cup of the dough and set aside. Smooth remaining dough into prepared tin.
Method - Filling
-
Step 1
In a medium saucepan, combine blueberries, blackberries, rosemary, lemon juice and sugar. Bring to a boil over a medium heat. Reduce heat and simmer, stirring, until the berries soften and mixture begins to thicken.
-
Step 2
Whisk water and corn flour in a small bowl and add to berry mixture. Simmer for 30 seconds, stirring constantly. Remove from heat and remove rosemary sprig. Allow to cool completely.
-
Step 3
Spread filling over the base and drop spoonful’s of the reserved dough over filling. Bake for 25-30 minutes or until golden. Allow to cool completely.
Method - Glaze
-
Step 1
Place all the ingredients in a small bowl and whisk too combine. Drizzle over cooled slice. Cut into squares to serve.
Recipe Tips:
Fresh or frozen mixed berries can be substituted for the blueberries and blackberries.
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