Gooseberry Shortcake

If like me you are inundated with gooseberries, this recipe makes a nice change from fool/ charlotte/ crumble/ stewed fruit and custard etc.

INGREDIENTS
150g unsalted butter
35g honey
150g self-raising flour
75g cornflour
250g fresh gooseberries
25g broken or loosely chopped walnuts
20g demerara sugar

1 x 18cm square tin or flan dish

METHOD

Grease the tin/ flan dish
Cream the butter and honey until light and fluffy.
Sift the flour and cornflour together and gradually add to the butter mixture. Knead until it comes together, then turn onto the worktop and knead for a further minute.
Spread 2/3 of this mixture over the base of the tin, using your hands. Smooth over with the back of a spoon. Cover the dough with the gooseberries.
Add the walnuts and demerara sugar to the remaining 1/3 of the mixture and knead well. Gently spread this over the gooseberries and smooth out.
Bake for 40 - 45 minutes, until golden brown. Leave to cool in the tin for a few minutes and then cut into squares/ slices.