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Preheat oven to 350 degrees F (177
degrees C) and place rack in center of oven.
Butter (or use a non stick cooking spray) a
9 x 9 inch (23 x
23
cm) pan. Set aside.
Oatmeal Base: In the bowl of
your electric mixer (or with a hand mixer), cream the butter and sugar until
light and fluffy (about 2 - 3 minutes). 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 (155 grams) of the rolled oats.
Press 2/3 of the dough into the bottom of the prepared pan.
Spread the
raspberry jam (preserves) over the oatmeal base.
To the remaining dough add the remaining 1/4 cup (25 grams) 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.
Source:
Peery, Susan
Mahnke. 'The Wellesley Cookie Exchange Cookbook'. A Fireside Book. New York:
1986.
Walters, Carole.
'Great Pies & Tarts'. Clarkson Potter/Publishers. New York: 1998.
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