12 Serves
60 Mins
Preheat the oven to 200°C and line two baking trays with parchment paper.
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AmericanVitamin E
3 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
60 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
75 mg / 1,250 mgPotassium
162 mg / 4,700 mgSodium
85 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
15 g / 20 gCholesterol
51 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Spread the mixed nuts on a baking tray and roast for 6-8 minutes until golden, then remove to cool on a cutting board.
In a large bowl, cream the softened butter and sugar together until light and fluffy.
Chop the cooled nuts and fold them into the butter mixture along with the lemon zest, flour, and baking powder.
Divide the dough into 24 pieces, roll into balls, place on the prepared trays, and flatten to 1cm thickness.
Bake the biscuits for 12 minutes until pale golden, then allow them to cool completely on the trays to crisp up.
Rinse the blackberries in a colander, then place them in a saucepan with caster sugar and lemon juice.
Simmer the berries for 15 minutes until soft, then press through a sieve into a bowl using a ladle to extract the puree.
Whip the heavy cream and yoghurt in a bowl until soft peaks form, then gently fold in the cooled blackberry puree to create a marbled effect.
Spoon the fool into serving glasses, garnish with reserved blackberries and fresh mint leaves, and serve with the biscuits.
9
g61
g17
g
American