Wild Blueberry and Rose Geranium Sugar Bites
Everyone should have a sweet geranium plant on their windowsill. It’s got a haunting lemony scent and flavour and a variety of names.
SERVES
24
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
30
MINUTES
Ingredients
175g (6oz) soft butter
150g (5oz) caster sugar
2 large eggs, preferably free range
175g (6oz) self-raising flour
2 tbsp freshly chopped sweet or rose geranium
225g (8oz) wild blueberries (blackberries or raspberries may also be used)
For the rose geranium sugar:
50g (2oz) caster sugar
1 tbsp freshly chopped rose or sweet geranium
Method
Prepare a 25.5 x 18cm (10 x 7 inch) Swiss roll tin, well-greased or lined with parchment paper.
Preheat the oven to 180°C/350°F/Gas Mark 4.
Put the butter, caster sugar, eggs and self-raising flour and chopped sweet geranium into a food processor. Whizz for just a few seconds to amalgamate. It should be softish – add a little milk if necessary.
Spread evenly in the well-buttered tin. Sprinkle the blueberries (blackberries or raspberries if using) as evenly as possible over the top.
Bake in the preheated oven for 25-30 minutes approx. or until golden brown and well risen.
Allow to cool slightly, sprinkle with caster sugar whizzed with leaves of rose geranium. Serve in squares.
In Winter when the butter is harder to cream, it may be necessary to add 2-3 tablespoons of milk to lighten the mixture and texture.
