600 to 800 grams of blackberries
150 grams flour
80g fine sugar + 2 tablespoons
80 grams butter
50 grams coconut
1/2 teaspoon baking powder
3 tablespoons milk or vegetable milk
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~ CALIFORNIAN SPAGHETTI SALAD ~
Wash the blackberries well and drain them well. Place in an ovenproof dish (ideally: a pie plate), then sprinkle with 2 tablespoons of sugar. Mix and set aside.
In a bowl, place the flour, sugar, coconut, baking powder, butter cubes and coconut. Mix by hand until the dough is half shortbread and half compact.
Add milk and mix everything together.
Then leave it to rest for half an hour in the refrigerator.
At the end of this time, collect the dough. Cut small pieces of dough the size of a walnut. Roll it into a ball and crush it with the palm of your hand to form discs about 4 cm in diameter (**). Cover the blackberries with these discs.
Bake for 30 minutes at 180 ° C.
Serve warm or at room temperature (I personally prefer lukewarm).