Name: Berry flapjacks with Mascarpone
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: American Style
Ingredients: 250 g flour; 2 tsp Baking powder; salt pinch; 160 g castor sugar; 1 tsp mixed spice ground; 1 1/2 cup Buttermilk; 2 eggs seperated; 80 g butter melted; 1 cup blueberries (fresh or frozen) defrosted; butter to garnish; mascarpone cheese for spreading; 1/2 cup sultanas; 150 g sugar; 1/3 cup water; 50 g hazelnuts roasted

Recipe Disclaimer

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Ingredients (15)

250 g	flour
2 tsp	Baking powder
	salt — pinch
160 g	castor sugar
1 tsp	mixed spice — ground
1 1/2 cup	Buttermilk
2	eggs — seperated
80 g	butter — melted
1 cup	blueberries (fresh or frozen) — defrosted
	butter — to garnish
	mascarpone cheese — for spreading
1/2 cup	sultanas

For the caramelised hazelnuts:

150 g	sugar
1/3 cup	water
50 g	hazelnuts — roasted

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Method:

Sift four and baking powder into a bowl, stir in salt, sugar and mixed spice. Make a well in the centre and add the buttermilk, egg yolks and melted butter, stir well to combine. Stir through blueberries. Beat egg whites until soft peaks form and fold through mixture.

Heat a little butter in a non-stick frying pan. Place a ¼ cup of mixture into the pan, cook on each side until bubbles appear, turn over and cook till golden; remove and keep warm. Repeat with remaining mixture.

For the caramelised hazelnuts: heat sugar and water in a pot, stir until all the sugar melts, bring to the boil and simmer for 5 minutes until syrup is golden. Toss in hazelnuts and coat well with syrup, remove and place on a lined baking tray.

To assemble Spread each flapjack with mascarpone, sprinkle over hazel- nuts and drizzle with golden syrup. Serve immediately.

Text and image source: Fairlady

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