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Raspberry & pine nut bars

Raspberry & pine nut bars

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(21 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
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Ingredients

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

    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

    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)

    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.

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Comments (28)

Imjwelch's picture

Could you use frozen raspberries?

Run ice's picture

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's picture

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's picture
5

Delicious! Not keen on pine nuts so used dessicated coconut and added chocolate chips - YUM!

lizwalker123's picture
5

Made these last week and went down a treat! Served warm with homemade custard! Lush!!

roxmoar's picture
4

Do you think I could use almonds instead of pine nuts??
Thank you for the recipe.

babyslamuk's picture
5

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's picture
5

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.

melitajm's picture
5

Delicious! Although not a fan of raspberries, would definately make this again.

lillypot's picture

have just made these and they are really lovely, you have to wait a while for them to cool & i just could'nt so i had to have just one tiny bit & oh my god! really nice will 100% do these again, so simple x

fionaj1's picture
3

These were really yummy, but I found that they fell apart very easily. When left overnight, they did hold together better tho'. I also found them quite tricky to get out of the tin. Would still make them again.

princessdaisy's picture
4

Just made these for my husbands birthday tea, a real winner and the smell is lovely. Quick, easy and a bit different.

georgiahil's picture
5

Really easy to make and taste fantastic...a winner!

vanessa3338's picture
4

Totally delicious! Fresh sharp raspberrys mix well with the the crunchy sweet oaty base. Have made this several times and always comes out well. So simple to make with no great finesse needed ideal when you're in a hurry. Would highly recommend.

maitken's picture

They were very tasty! I love the addition of the pine nuts, which transforms the flavour from good to brilliant and provides an interesting texture too.

katherineball's picture
5

I make this with blackberries (free from a hedgerow near you!) and walnuts, and think it tastes even better than the original.

katkemp_45's picture
5

Excellent recipe! made these because got given some home grown raspberrys and my boyfriend (who once claimed to not to have liked either nuts or raspberrys!) demolished the lot!!

notmum's picture
4

These are really good but I too found there was a bit too much butter in them for me, I will try them with a bit less next time.

fairfranco's picture
5

I found the quantities weren't quite right for me with a bit too much butter, once i added a bit more flour and oats it was lovely.

I used pecan's instead of pine nuts which worked very well.

alice_stainer's picture

I agree these are fantastic. I made them in a static caravan in the middle of the Scottish Highlands (!) - I couldn't get pine nuts at the local shop so used flaked almonds which worked well, though probably don't give the same unusual tang. Excellent for dessert or just with coffee - a warning though: don't go deluding yourself that these are healthy, they have a whole pack of butter in them! All wholesome stuff though.

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Questions (1)

Imjwelch's picture

Could you use frozen raspberries?

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