Rachel Lambert: forager, author, guide
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Sticky Sloe and Nut Clusters

Sloe biscuits freshly baked

These are scrummy, gooey, sweet, sticky and crunchy clusters of sloes and nuts! What's more, they're made using the leftover fruits from making sloe syrup.

Here cooked sloes are incorporated seamlessly into these rustic, vegan fruit and nut clusters. They're definitely a favourite !

First make the sloe syrup (which you can use for my Sloe Treacle Tart or for drinks and desserts). Strain and remove the stones from the cooked sloes and follow the recipe below!

Sloe biscuit recipe

How to make Sticky Sloe and Nut Clusters

Makes 36

Ingredients
  • 140 g Demerara or soft brown sugar
  • 40 ml (3 dessertspoons) rapeseed oil
  • 1 tsp water
  • 200 g sticky sloes (stones already removed)*
  • 70 g plain flour
  • 1 heaped tsp corn flour
  • 150 g nuts (roughly chopped)

Preheat the oven to 200°C/fan 180°C. Line one large baking tray (30 x 40 cm) or 2 smaller ones with baking paper or silicon sheets. In a medium bowl, combine the oil and sugar, add in the water and sticky sloes, stir, then the flours and the nuts. Stir well to create an even mixture. Make the clusters by distributing heaped teaspoons of the mixture evenly across the baking trays, with enough space between them before placing in the oven.

Bake for approximately 12 minutes each, or until the clusters are bubbling and dark brown at the edges. Remove from the oven immediately and leave for 5 minutes before gently removing from the tray and onto a cooling rack. Repeat with all the baking trays. Store in an airtight container and enjoy within the week.

*Use the sloes from making sloe syrup and take your time to remove and discard the stones. I take up 20-30 minutes to get 200 g of sticky sloes.

Sloe biscuits freshly baked

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