These snacks are gooey, sweet, sticky, crunchy… and hard not to finish all in one sitting.
We were inspired to some sweet and slow cooking by the sloe recipes in our feature Let it Sloe in our November issue. It included Sloe Syrup, Sloe Gin Chocolate Cake and a Sloe Treacle Tart. But these munchy Sticky Sloe and Nut Clusters were too good not to share. Find the rest of the recipes in our November issue…
Makes 36
40ml rapeseed oil
140g demerara or soft brown sugar
200g sticky sloes, pitted
70g plain flour
1 heaped tsp cornflour
150g almonds or hazelnuts, roughly chopped
1 Preheat the oven to 200C/Fan 180C/Gas 6 and line a large baking tray (30 x 40cm) with baking paper.
2 In a bowl, mix the oil and sugar, plus 1 teaspoon of water and the sticky sloes. Stir, then add the flour, cornflour and nuts and stir well to combine.
3 Make the clusters by distributing heaped teaspoons of the mixture evenly across the baking tray, with enough space between them for the mixture to spread out a little.
4 Bake for approximately 12 mins, or until the clusters are bubbling and dark brown at the edges. Remove from the oven immediately and leave for 5 mins before gently transferring from the tray to a cooling rack.
Cook’s note: These can be stored in an airtight container at room temperature for up to 1 week.
Taken from Wild and Sweet by Rachel Lambert (Hoxton Mini Press) Photography: Elliott White
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