Blueberry slab pie

(10 portions)

175 g all-purpose flour
75 g corn flour
50 g EASIS Perfect Fit
1 tsp baking powder
100 g butter
1 egg
1 jar EASIS Blueberry Jam
2 tsp. EASIS Perfect Strø
4 tbsp. hazelnut flakes

Mix flour, corn flour, Perfect Fit and baking powder. Add the cold margarine, crumble it with your hands and knead the dough with the egg. Roll the dough into a square on a piece of baking paper same size as the square. Put a layer of Blueberry Jam on one half of the dough but leave 1½ cm free from jam along the edge. With help from the baking paper fold the other half of the dough upon the first half. Press the edges firmly.

Remove the baking paper onto a baking sheet and sprinkle with Perfect Strø and hazelnut flakes. Press it lightly into the dough. Bake the dough at 180°C for 20-25 minutes. While still warm cut the cake into 10 squares.

Cool down the blueberry slab pie before serving.