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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.
These are best
if made the day before serving. Store leftovers in the refrigerator.
Makes about 16
- 2 inch squares.
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