Name: Raspberry & pine nut bars
Cook time: 1 h
Total time: 1 h
Yield: Cuts into 12 large bars
Cuisine: British
Ingredients: 200g plain flour; 200g porridge oat; 250g pack butter room temperature, cut into small pieces; 175g light muscovado sugar; finely grated zest of 1 lemon; 100g pack pine nut; 2 punnets raspberries (total weight 250g/9oz)

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Raspberry & pine nut bars

Raspberry & pine nut bars

Angela Nilsen

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Cuts into 12 large bars

Easy

Cook: 1 hr

Including 35-40 minutes baking

A star rating of 4.7 out of 5.31 ratingsRate

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Juicy, seasonal fruit gives a fresh taste

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Ingredients

Nutrition

Units:

MetricUS

200g plain flour
200g porridge oat
250g pack butter

room temperature, cut into small pieces
175g light muscovado sugar
finely grated zest of 1 lemon
100g pack pine nut
2 punnets raspberries

(total weight 250g/9oz)

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Nutrition: per serving

kcal391
fat24g
saturates12g
carbs40g
sugars15g
fibre3g
protein6g
salt0.41g

low

Method

step 1

Preheat the oven to fan 170C/ conventional 190C/gas 5. Butter a shallow 23cm square tin. Tip the flour, oats and butter into a mixing bowl and use your fingers to work the mixture together to make coarse crumbs. Mix in the sugar, lemon zest and three quarters of the pine nuts using your hands, then press the mixture together well so it forms large sticky clumps.
step 2

Drop about two thirds of the oat mixture into the base of the tin, spread it out and press down very lightly – don’t pack it too firmly. Scatter the raspberries on top, sprinkle the rest of the oat mixture over, then the rest of the pine nuts and press everything down lightly.
step 3

Bake for 35-40 minutes until pale golden on top. Cut into 12 bars with a sharp knife while still warm, then leave to cool in the tin before removing. Will keep for 2-3 days.

Recipe from Good Food magazine, June 2003

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A star rating of 4.7 out of 5.31 ratings

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