British Raspberry Oaties

Name: British Raspberry Oaties
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12-20 squares
Ingredients: 1 cup self-raising flour; 1 pinch salt; 1 cup butter, plus extra for greasing; 1 cup rolled oats; 1 cup caster sugar; 10 1/2 ounces fresh raspberries (or frozen)

Submitted by Elmotoo

"A yummy discovery for the Zaar World Tour."

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photo by Chabear01

Ready In:: 1hr
Ingredients:: 6
Yields:: 12-20 squares

ingredients

1 cup self-raising flour
1 pinch salt
1 cup butter, plus extra for greasing
1 cup rolled oats
1 cup caster sugar
10 ¹⁄₂ ounces fresh raspberries (or frozen)

directions

Grease a Swiss roll tin (jelly roll pan) and preheat the oven to 190C/375°F If using frozen raspberries, allow to defrost and drain.
Mix the flour and salt and roughly rub in the butter.
Stir the oats and sugar into the mixture and use your hands to combine (it will be a thick doughy mixture).
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.
Bake for 20-25 minutes until golden brown. Leave to cool for 10 minutes then cut into squares.

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Reviews

There is no way this small amount of dough could ever cover a jelly roll pan. I used a regular cake pan and it was a real stretch. The bars came our very thin. Having said that, they are delicious.

KayBeeOakdale
Fresh raspberries are in season here, and am I ever glad they are! This is a delicious and simple recipe, thanks Bethie!

Leslie
This is a wonderfully nice and refreshing bite to eat. It is NOT too sweet, and the raspberries add a certain tartness that is super at midday. Thank you for a nice recipe.

Chabear01
amazing!! i just adore these, used a cookie sheet and patted it out They are not to be missed :)

MarraMamba
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. I 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!

BarbryT