Happy New Year everyone ! After a harrowing finals season and then the holiday recovery period (during which I managed to LEAVE my CAMERA CORD at SCHOOL hence no posts), I am back and alive on scratchbatch with lots of new items to share. Since the time of eating truly decadent sweets has passed, I’m just going to put a simple little everyday recipe up here that is easy to make and delicious as a dessert, a snack, or a companion to tea.
What could be so versatile ?
Raspberry squares, of course ! I used to love choosing these when my mom and I would go to Concord Teacakes (in West Concord, MA – right near the commuter rail station). I like the use of jam, because it’s one less item to make, and the presence of the oatmeal lends a chewiness to the bar that is nothing less than satisfying. Rather than using a shortbread bottom, this recipe actually uses a basic oatmeal cookie base, so the butter content IS [slightly] lessened. You will want to use a square brownie pan for this recipe.
1/2 cup butter, softened
1 cup light brown sugar
1 large egg
1 tsp vanilla
1 1/4 cups flour
1/2 tsp baking soda
2 cups oatmeal
1 cup (roundabout) raspberry jam
Preheat the oven to 350F. Butter (or spray) the brownie pan (mine was 9×9) and don’t be stingy on the grease around the edges, as the jam may boil, turn chewy, and therefore become difficult to remove.
In a large mixing bowl, cream the butter and add the brown sugar, beating until light and fluffy. The color of the mixture should lighten as you are beating it.
Add the egg and vanilla and mix well to incorporate. The batter will look nice and smooth.
In a separate container, such as the measuring cup, mix together all the dry ingredients – the flour, salt, and baking soda – and add it slowly to the batter. Stir in 1 3/4 cups oats.
Press 2/3 of the dough into the pan and make it nice and smooth.
Smother this in jam – I like a good, thick layer of raspberry goodness, so more than a cup of jam may be necessary. I always find that with quantities for items like jam or chocolate, recipes are simply guidelines.
Add the remaining 1/4 cup of oats to the leftover batter and mix with your hands until crumbly.
Sprinkle evenly over the jam until well covered. Place in oven and bake for about 30 minutes or until golden brown.
Heat up a cup of tea and enjoy ! Bon appétit ! 🙂