Ginger, Berry, Nutty Crisp

Directions

1. 1
   Pre-heat oven to 180 C/350 F, Line a 9 inch square tin with greaseproof paper so that the base and sides are covered - use a few dabs of butter to get the paper to stick to the pan.
2. 2
   While the oven is heating up, place the 20 g of walnuts on a tray and toast for 5 - 8 minutes. Cool, then place in a food processor and pulse until finely chopped. Don't take it too far otherwise you will have a nut paste rather than a nut flour. Set aside.
3. 3
   Place the Speculoo biscuits in a food processor and blitz to fine crumbs. Add the flour, oats, ground almonds, the ground walnuts and ginger and pulse a couple of times to combine. Add the cold butter and pulse until the mixture looks like coarse, damp sand.
4. 4
   Set aside 1 cup of this mixture for the topping and tip the rest into the prepared tin. Pat it level - don't press down too hard or it will be tough - then bake for 15 minutes.
5. 5
   While the base is baking, get the filling ready; sort through the fruit and discard any mouldy ones.
6. 6
   Using an electric mixer and a medium sized bowl, whisk the egg and sugar until coffee coloured and creamy - about 2 minutes. Then add the almond meal and salt and whisk again. Fold in the berries.
7. 7
   After the base has been in the oven for 15 minutes, remove it and top with the filling - covering the hot base as evenly as you can with the fruit. Sprinkle over the chopped walnuts and the reserved topping. Bake for 30-35 minutes until golden brown.
8. 8
   Cool in the tin for 10 minutes, then using the lining paper as handles, lift out and place on a wire rack to cool completely before glazing.
9. 9
   Combine glaze ingredients together until smooth and drizzle over the top. Slice into 16 squares (4 x 4)
10. 10
    Stores brilliantly, covered in the fridge for 4-5 days.