Description
Delicious oat bars filled with tangy raspberry jam
Ingredients
Scale
- 165g brown sugar
- 190g plain flour
- 1/2 tsp bicarbonate of soda
- 1/8 tsp salt
- 120g oats
- 165g dairy-free butter, unsalted
- 30g golden syrup
- 180g raspberry jam
Instructions
- Preheat the oven to 180°C (160°C Fan)
- Grease and line a 8x8 inch cake tin with greaseproof paper
- In a large bowl, mix together the brown sugar, flour, bicarbonate of soda, salt and oats
- Cut the butter into small cubes and add it into the bowl
- Rub in the butter using your hands or a pastry blender until the mixture looks like breadcrumbs
- Mix in the golden syrup, still using your hands
- Press 3/4 of the mixture into the bottom of the cake tin
- Spread a layer of jam over the oat mixture, making sure it doesn't go right to the edge
- Sprinkle the remaining oat mixture on top and lightly press into the jam
- Bake for 35-40 mins, until the top is lightly brown
- Leave to cool completely in the tin and cut into pieces