Friday, 20 September 2013

Bakewell Oaty slice

There is nothing better on a decidedly autumnal day than a tray-bake, this bake is inspired by the iconic Bakewell Tart / pudding which originates from Bakewell in Derbyshire. The flavours do not disappoint and the bake has proved popular with friends. The bake stores fine for a couple of days in an airtight tin.

What you need
  • 200g rolled oats
  • 60g plain flour
  • 100g ground almonds
  • pinch of sea salt
  • 175g unsalted butter
  • Almond extract - good slug
  • 2 tbsp golden syrup
  • 3 tbsp jam (ideally strawberry or raspberry)
  • flaked almonds
  • Oil spray for greasing tin
  • 2" deep baking tray / tin about 10 inches long by 5 inch wide
What you need to do
  • Oil spray your baking tin, lightly, set to one side
  • Pre heat your oven to 170c
  • Melt the butter and syrup in a pan, gently, once melted remove from heat and add the almond extract
  • Mix in a large bowl the oats, flour and almonds and the pinch of salt
  • Stir in the melted butter mixture into the bowl with the dry ingredients and mix thoroughly until all the mix is slightly moist
  • Spoon half of the mix into the tin and press firmly down into the pan with a fork, getting into all corners and producing an even layer.
  • Now tip in the jam and squish it across the base but keep away from the edges as the jam will spread as it cooks
  • Now use the rest of the oaty mixture to top off the jam, using a fork to press down firmly to create an even top, sprinkle with flaked almonds if using
  • Bake for 15-20 minutes, until lightly golden, be careful not to overcook as when dry they don't hold together well.
  • Cool in the tin fully and then chop into pieces as desired.

I am taking part in Tea Time Treats hosted this month by Lavender and Lovage , who's theme this month is Flapjacks, oats and traybakes.

Tea Time Treats

1 comment:

Karen S Booth said...

I absolutely LOVE this Linzi and the combination of oats and almonds with jam is such a clever idea! Karen

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