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Crumbly oatmeal cookie bars filled with oozing blackcurrant jam—a perfect sweet treat!
Preheat the oven to 180ºC/350ºF and grease and line an 8×8 square pan. (I use Wilton Bake Easy spray and greaseproof paper.)
Place the sugar, flour, bicarb, oats and lemon zest into a large bowl and toss to combine. Add in the vanilla extract and stir.
Add in the cubed butter and, either using a pastry blender or your hands, rub in the butter until you have what resembles coarse breadcrumbs. A few larger lumps is fine.
Place 2 cups of mixture into the bottom of your greased pan and lightly press down until level. Spread the jam over the base, leaving a 1/4 inch gap around the side. Sprinkle the remainder of the crumbly oatmeal mix over the top of the jam, then lightly press to level.
Place in the oven for 35-45 minutes until lightly golden on top and the jam is bubbling. Leave in the pan for at least 1 hour before trying to take them out. They will firm up as they cool.
Cooled bars will keep in an airtight container, at room temperature for 3 days.
Recipe adapted from Cookin’ With Moxie.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!