Strawberry-Hazelnut Breakfast Bar

• 份量: Makes 8 bars
• 總時間: Overnight

食材

FOR THE DOUGH

150g unsalted butter

115g granulated sugar

115g ground hazelnuts

1 egg yolk

150g all-purpose flour

1 tsp ground cinnamon

a pinch of ground cloves (if you like, or use ground nutmeg instead)

FOR THE TOPPING

200g strawberries, stems removed and cut into quarters

1 tbsp cornstarch

1 tbsp granulated sugar

50g hazelnuts, roughly chopped

步驟

Preheat the oven to 375°F/350°F convection and line a 8” x 12” tin with a piece of baking parchment that covers the base and comes a little way up the sides.

Cream the butter with the sugar; then add the ground hazelnuts and egg yolk and combine.

Mix in the flour and spices to form a rough dough — it will bind but try not to overwork it, as you will be crumbling it.

Set aside 100g of the dough and crumble the rest over the bottom of the tin.

Top with the quartered strawberries, sprinkle with the cornstarch and sugar and then crumble the remaining dough over the top in small clumps.

Finally sprinkle with the roughly chopped hazelnuts.

Bake for 15 minutes.

Turn the tray so that it bakes evenly and leave for another 10 minutes until the dough pieces on top are nicely browned.

Allow to cool in the tin and only remove once it is completely cold.

You can now cut the bar into eight thick fingers that are ready to eat or be packed in your lunch box. It is best to store these in the fridge, as they are made with fresh fruit so will not last longer than a day or so at room temperature they will keep in the fridge for up to a week).

筆記

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer

Made 6/28/25

PITA: 3/5

Overall: 3/5

Pretty decent. Tastes like pie crust and strawberries. I would finish if it was put in front of me, but probably would make other dishes with fresh strawberries if I had the chance.

營養

• 每份大小: 1 bar
• 卡路里: 415
• 總脂肪: 26.6 g
• 飽和脂肪: 10.4 g
• 總碳水化合物: 39.4 g
• 蛋白質: 6 g