Tuscan chesnut squares

Preheat the oven to 200C/fan 180C/gas 8.

Put the sultanas in a bowl and cover them with warm water.

Sift the flour and, whisking, add just enough water to make a (not too thick) batter. Add the salt, 1 1/2tbsp olive oil and the drainde sultanas.

Poor the batter in 1cm lay in a 20x30cm baking-tin, add the pinenuts and the rosemary leaves on top, drizzle with the remaining olive oil and bake fot about one hour.

Cut into squares and serve warmluke or at room temperature.