Ingredients
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1
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1
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1
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1
-
1
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10 1/2
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-
-
-
-
-
-
-
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Directions
British Raspberry Oaties, A yummy discovery for the Zaar World Tour , amazing!! i just adore these, used a cookie sheet and patted it out They are not to be missed :), Oh YUM! This goes straight into my Favorites of 2009 cookbook They are exquisite and a very small piece (e g , 2 x2 ) is entirely satisfying used a jelly roll pan with dimensions of 15 by 11 (rather than what I consider a ‘normal’ size of 18 x12 ) I patted out about 2/3rds of the dough in it, put on the raspberries and dotted the rest of the dough over the top, then pressed lightly The top dough spread nicely It didn’t completely cover the raspberries, but left some peeking out–which I thought was perfect Thanks for sharing this I’ll make it again!
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Steps
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1
Done
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Grease a Swiss Roll Tin (jelly Roll Pan) and Preheat the Oven to 190c/375f If Using Frozen Raspberries, Allow to Defrost and Drain. |
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2
Done
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Mix the Flour and Salt and Roughly Rub in the Butter. |
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3
Done
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Stir the Oats and Sugar Into the Mixture and Use Your Hands to Combine (it Will Be a Thick Doughy Mixture). |
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4
Done
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Press Half of the Oat Mixture Into the Prepared Tin. Sprinkle Over the Raspberries, Squashing Slightly If Using Fresh Raspberries, to Release the Juice. Cover With the Remaining Oat Mixture Then Press Down Firmly. |
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5
Done
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Bake For 20-25 Minutes Until Golden Brown. Leave to Cool For 10 Minutes Then Cut Into Squares. |
