2020-04-01 Good Housekeeping South Africa

FAVOURITE

TRAY BAKES!

FAVOURITE

TRAY BAKES!

Raspberry &

Cinnamon Squares

Pretty in pink, these squares are sweet,

fruity and deliciously moreish

Hands-on Time 15 minutes Cooking Time

About 45 minutes Cuts into 16 squares

225g butter, softened, plus extra

to grease

225g caster sugar

225g ground almonds

225g self-raising flour

1 medium egg

1 medium egg yolk

1 tbsp ground cinnamon

250g raspberries

FOR THE ICING

100g icing sugar

4 to 5 tsp lemon juice

pink food-colouring gel

freeze-dried raspberries, crushed,

to decorate (optional)

1. Preheat oven to 180°C. Grease
   and line the base of a 23cm square
   cake tin. Beat together butter, caster
   sugar, almonds, flour, egg, egg yolk
   and cinnamon until well combined. Put
   one-third of the mixture into the tin and
   press into an even layer. Scatter over
   the raspberries, then spread over the
   remaining two-thirds of the mixture.
   (Don’t worry if some raspberries poke
   through.) Bake for 40 to 45 minutes
   until firm, golden and lightly springy.
   Leave to cool in the tin.


2. To make the icing, sift the icing sugar
   into a bowl. Stir in enough lemon juice
   so that it’s runny enough to drizzle.
   Add colouring drop by drop until icing is
   pale pink. Remove cake from tin, drizzle
   over icing and sprinkle with freeze-
   dried raspberries, if you like, before
   slicing into squares.
   EACH SQUARE About 1 410kJ,
   6g protein, 20g fat (8g saturated),
   32g carbohydrate (22g total sugars),
   1g fibre.
   GH TIP For a simple twist, use orange
   juice instead of lemon juice in the icing.

Ultimate

Brownies

Raspberry

& Cinnamon

Squares

TRAY BAKES

Raspberry &

Cinnamon Squares

Pretty in pink, these squares are sweet,

fruity and deliciously moreish

Hands-on Time 15 minutes Cooking Time

About 45 minutes Cuts into 16 squares

225g butter, softened, plus extra

to grease

225g caster sugar

225g ground almonds

225g self-raising flour

1 medium egg

1 medium egg yolk

1 tbsp ground cinnamon

250g raspberries

FOR THE ICING

100g icing sugar

4 to 5 tsp lemon juice

pink food-colouring gel

freeze-dried raspberries, crushed,

to decorate (optional)

1. Preheat oven to 180°C. Grease
   and line the base of a 23cm square
   cake tin. Beat together butter, caster
   sugar, almonds, flour, egg, egg yolk
   and cinnamon until well combined. Put
   one-third of the mixture into the tin and
   press into an even layer. Scatter over
   the raspberries, then spread over the
   remaining two-thirds of the mixture.
   (Don’t worry if some raspberries poke
   through.) Bake for 40 to 45 minutes
   until firm, golden and lightly springy.
   Leave to cool in the tin.


2. To make the icing, sift the icing sugar
   into a bowl. Stir in enough lemon juice
   so that it’s runny enough to drizzle.
   Add colouring drop by drop until icing is
   pale pink. Remove cake from tin, drizzle
   over icing and sprinkle with freeze-
   dried raspberries, if you like, before
   slicing into squares.
   EACH SQUARE About 1 410kJ,
   6g protein, 20g fat (8g saturated),
   32g carbohydrate (22g total sugars),
   1g fibre.
   GH TIP For a simple twist, use orange
   juice instead of lemon juice in the icing.

Ultimate

Brownies

Raspberry

& Cinnamon

Squares

TRAY BAKES