British · dessert

Blackberry Fool

Name: Blackberry Fool
Yield: 4 servings
Cuisine: British
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Hazlenuts50 g
Butter125 g
Caster Sugar150 g
Lemon
Plain Flour150 g
Baking Powder½ tsp
Blackberries600 g
Sugar75 g
Caster Sugar2 tbsp
Lemon Juice1 tbsp
Double Cream300 ml
Yogurt100 ml
Mint

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

11 steps · 0 min

1
For the biscuits, preheat the oven to 200C/180C (fan)/Gas 6 and line two large baking trays with baking parchment. Scatter the nuts over a baking tray and roast in the oven for 6-8 minutes, or until golden-brown. Watch them carefully so that they don’t have a chance to burn. Remove from the oven, tip onto a board and leave to cool.
2
Put the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy. Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder. Stir well until the mixture comes together and forms a ball – you may need to use your hands.
3
Divide the biscuit dough into 24 even pieces and roll into small balls. Place the balls the prepared baking trays, spaced well apart to allow for spreading.

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