I can’t remember where I got this recipe, but every time I make it, it disappears very fast! I have changed it up a bit by adding fresh raspberries (which seem to be in season all summer in Queensland). It adds a little bite to the sweetness.
(Nene, this one’s especially for you!)
RASPBERRY OAT SLICE.
1½ cups (225g) self-raising flour
½ (45g) cup rolled oats
½ -¾ cup dessicated coconut
1 cup (220g) brown sugar
¾ – 1 cup raspberry jam (good quality – I use a brand called “Anathoth”, which is delicious.)
1 punnet of fresh raspberries (if available). Washed and drained and dried well.
Pre-heat oven to 200ºC (180º fan-forced). Grease and line base and sides of a 22 cm square cake pan.
Sift the flour into a bowl and rub in the butter. (That’s right – the old fashioned way!) Add the rolled oats, coconut and sugar and mix well.
Press half the mixture into the prepared pan.
Spread the jam over the mixture in the pan. (It may be necessary to warm the jam to make it slightly runny, if it has been in the fridge.) Press the raspberries gently into the top, scattering them evenly. Sprinkle the remaining half of the flour/oat mixture over the top to cover it.
Bake for 30 minutes. Remove from oven; cool slightly. While still warm, cut into fingers or squares. Remove from pan when cold.