Tuesday, April 27, 2010

raspberry oatmeal squares

from joyofbaking

Oatmeal Base:
1/2 cup unsalted butter, room temperature
1 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 cups old fashioned rolled oats, divided

1 cup raspberry jam

Preheat oven to 170C and place rack in center of oven.
Butter a 9 x 9 inch (23 x 23 cm) pan. Set aside.

Oatmeal Base:
In a bowl cream the butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until incorporated.
In a separate bowl whisk together the flour, baking soda, and salt. Add to the butter mixture and mix until well combined.
Stir in 1 3/4 cups of the rolled oats. Press 2/3 of the dough into the bottom of the prepared pan.

Spread the raspberry jam over the oatmeal base. To the remaining dough add the remaining 1/4 cup of rolled oats. Crumble this mixture evenly over the top of the raspberry jam.
Bake for about 25 - 30 minutes or until nicely browned.
Place on a wire rack to cool and then cut into squares.
Makes about 16 - 2 inch squares.

These are best if made the day before serving. Store leftovers in the refrigerator.


  1. dah langsai hah! buat hari jumaat lepaih. insyallah, buat lagi nanti kita bagi rasa.



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