Raspberry & pine nut bars

Raspberry & pine nut bars

  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)

Cook: 1 hr Including 35-40 minutes baking

Easy

Cuts into 12 large bars
Juicy, seasonal fruit gives a fresh taste

Nutrition and extra info

Nutrition: per serving

  • kcal391
  • fat24g
  • saturates12g
  • carbs40g
  • sugars15g
  • fibre3g
  • protein6g
  • salt0.41g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g plain flour
  • 200g porridge oat
  • 250g pack butter, room temperature, cut into small pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g light muscovado sugar
  • finely grated zest of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g pack pine nut
  • 2 punnets raspberry (total weight 250g/9oz)
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

  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.

  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.

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
vrog
30th Jun, 2016
5.05
We love these!
Imjwelch
21st Mar, 2015
Could you use frozen raspberries?
vrog
30th Jun, 2016
5.05
Yes, I did. By the time I'd made the base, they'd partly defrosted. Cooked in the same time as recipe allows, so not sure that there's any difference.
Run ice
20th Sep, 2014
Can you please tell me if you can freeze these Raspberry and Pine nut bars. If not how long would they keep as I want to make them for a tea party? Thank you Stephanie
deborahw59252
8th Jul, 2012
just tasted this and they are sooo good, was a bit worried as i had to use storke instead of butter but they were great.
helen8283
21st Nov, 2011
5.05
Delicious! Not keen on pine nuts so used dessicated coconut and added chocolate chips - YUM!
lizwalker123
3rd Nov, 2011
5.05
Made these last week and went down a treat! Served warm with homemade custard! Lush!!
roxmoar
16th Oct, 2011
4.05
Do you think I could use almonds instead of pine nuts?? Thank you for the recipe.
babyslamuk
6th Oct, 2011
5.05
Made for a cake sale at work and they went fast - I even had people coming back for seconds! Great reviews and not so hard to make. A nice change from the usual cake choices. My new favourite recipe :-)
wmevans001
4th Sep, 2011
5.05
First time I made these, they fell apart completely and had to be eaten with a spoon. The next time, I left them in the tin until completely cool and they held together much better. Everyone loves them. A real hit with my work colleagues.

Pages

Imjwelch
21st Mar, 2015
Could you use frozen raspberries?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.