Another delicious recipe from Time to Cook Online – I think it’s quickly become one of Leigh’s favourites! I didn’t have any plain wholemeal at home and refused to buy a 1.5k bag just to try this recipe so we made it with half plain white flour and half wholemeal strong flour. Also we used pear and vanilla butter as filling the first time and damson cheese the second to use up some of our cupboard preserves. Delicious each time!
90g demerera sugar
125g wholemeal flour
¼ tsp bicarbonate of soda
pinch of salt
125g rolled oats
125g butter
250g seedless raspberry jam
1. Preheat oven to 180C/160C fan.
2. Grease a 20cm square cake tin or slice tin and line with baking parchment
3. Put all the ingredients except the jam into the bowl of a food processor and blitz until the butter is incorporated and the mixture looks like rough breadcrumbs. NB it is better to use the machine in a series of short bursts rather than letting the blades run for a minute or so to avoid over-mixing – you need to keep some texture.
4. Press 2/3 of the mixture into the bottom of the cake tin.
5. Put the jam into a saucepan and warm gently. Pour the warmed jam over the base mixture and spread evenly.
6. Scatter the remaining oat mixture over the top of the jam and press lightly.
7. Bake in preheated oven for 35-40 minutes or until lightly browned.
8. Allow to cool before removing from tin and cutting into bars.
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