Berry and Walnut Crumble Slice

• ½ cup (60g) ground walnuts
• ⅔ cup (110g) CSR Soft Icing Mixture
• 1½ cups (225g) White Wings Plain Flour
• ¼ cup (35g) White Wings Self-Raising Flour
• 1 tsp ground cinnamon
• 250g butter, chilled
• 200g frozen raspberries
• 200g frozen strawberries
• 2 tbsp CSR Caster Sugar
• 2 tsp fine semolina
• 20g cacoa nibs
• 1 tbsp CSR Demerara Sugar
• ½ cup (50g) walnut halves
• 2 tsp CSR Soft Icing Mixture for dusting

Tip:
Cacao nibs are the least processed of all cocoa products. The cocoa beans are roasted before the outer shells are cracked and removed. The resultant pieces of the bean are the cocoa nibs. They are both textural and chocolatey, with no sweetness, and are available from health food and specialist food stores. This slice is best made on the day you serve it.

1. Preheat oven to 200°C. Grease a 20cm x 30cm rectangular slice pan; line the base and long sides with baking paper, extending the paper 5cm over the sides.
2. Process ground walnuts, icing sugar, flours and cinnamon until finely ground. Add butter; process until mixture starts to form clumps. Reserve 1 cup of the mixture in a small bowl. Press remaining dough firmly onto base and sides of pan.
3. Place berries, caster sugar and semolina in a medium bowl; toss gently to coat. Spoon mixture into pastry case.
4. Add cacoa nibs and demerara sugar to reserved dough; using your fingertips, rub mixture together until it forms slightly larger clumps. Sprinkle crumble and walnut halves over berries.
5. Bake slice for 35 minutes or until base is golden. Cool slice in pan before cutting. Dust with extra sifted icing sugar before serving.