Blackcurrant Oatmeal Cookie Bars

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.