- The butter, flour, and 1/2 cup (110g) of castor sugar in the food processor until the mixture resembles fine bread crumbs. Add eggs and vanilla, then hero to join. Shape into a ball, then attach it to a plastic wrap and chill for 20 minutes.
- Meanwhile, place apples, BlackBerry, lime juice, the remaining 1/4 cup (55g) of the castor sugar and 1/2 cup (125ml) of water in a large pan. Bring to a boil, then reduce heat to medium and bring a boil for 15-20 minutes until the apple is soft and most of the liquid has been evaporated. Remove from fire, cool, then mixture until smooth. Set aside.
- Prehead oven up to 180 ° C. Fat and place a 24cm x 30cm cake with baking paper. For crumbs, flour and butter in the food processor until the mixture resembles bread crumbs. Add the remaining ingredients and pulse pulses to be combined.
- Open the biscuit cake from the refrigerator, then open and spread it into the disk. Place between 2 sheets of baking paper and roll into 24cm x 30cm rectangle, then use it to coat the cake pan.
- Severe a base with a fork, then bake for 20 minutes or until it starts brown. Cool for 5 minutes, then apply jam on the base. Sprinkle above crushed, then sprinkle with the remaining 2 tablespoons of brown sugar.
- Open for 25-30 minutes or until golden. Let it cool for 30 minutes or until tight, then cut it into a box and serve.
- 150g chilled un salted butter, chopped
- 2 cups (300g) plain flour, sifted
- 3/4 cup (165g) caster sugar
- 1 egg, lightly whisked
- 1 teaspoon vanilla extract
- 2 Granny Smith apples, peeled, chopped
- 250g fresh or frozen, thawed blackberries
- Juice of 1 lime
- 1/2 cup (75g) plain flour
- 100g chilled unsalted butter, chopped
- 1/3 firmly packed cup (80g) brown sugar, plus extra 2 tablespoons to sprinkle
- 1/2 cup (45g) rolled oats
- 1 cup (125g) roasted hazelnuts, chopped
- 1/2 teaspoon ground ginger