Tuesday, April 27, 2010
raspberry oatmeal squares
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.
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.