As someone who believes firmly in the power of the freezer, nothing tops an evening quite like dessert straight from the fro-zone itself... and I'm not talking about ice-cream.
The freezer is my favourite weapon of choice when it comes to a busy week. You name it, I've frozen it. Got coconut rice waiting for a spontaneous stir fry, cookie dough balls, ready to be baked on craving's demands, and other odds and ends that make for the best freezer scrummage surprise. Not to mention stumbling across these 'Raspberry & Choc Chip Hazelnut Frangipane Slices' one night as I mindlessly prodded my way through the freezer,
Warmed up in microwave, the chocolate re-melted, and the hazelnut meal kept it tasting moist and freshly baked. Next thing, the kettle was on, and I nibbled my way through the remaining slices with a milky tea.
Raspberry & Choc Chip Hazelnut Frangipane Slice
150g butter, softened
150g caster sugar
150g self raising flour
150g hazelnut meal
100g chocolate chips
50g chopped hazelnuts
Preheat the oven to 180C and line and grease a square baking tin.
Using an electric mixer, cream together the butter and sugar until light and fluffy, around 3 minutes. Then slowly, one after another, beat in the eggs until well combined.
Now begins some folding. Firstly, fold in the flour and hazelnut meal together, followed by the milk. Lastly, gently fold through the chocolate chips and raspberries.
Pour into the lined baking tin, and smooth over the top. Gently press in the hazelnuts, evenly over the surface, and bake for 25 - 30 minutes, or until skewer inserted comes out clean.
Serve and enjoy straight from the tin, or if you wish to freeze as well, wrap slices tightly in cling film, and store in the freezer.