Rachel Allen’s Oat, Raspberry and Almond Bars

Ingredients

Makes 12
225g / 8oz flour
225g / 8oz porridge oats
275g / 10oz butter, cut into cubes
175g / 6oz light brown sugar, such as light muscovado
Finely grated zest of 1 small or half a medium lemon
110g / 4oz almonds, chopped roughly
225g / 8oz raspberries

Method

Preheat the oven to 180°C. Line a 23cm / 9inch square cake tin with parchment or greaseproof paper. Place the flour, oats and butter into a mixing bowl and use your fingers to rub in the butter to make coarse crumbs. Mix in the sugar, lemon zest and three-quarters of the chopped almonds using your hands, then press the mixture together well so it forms large sticky clumps.

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 remaining almonds and press everything down lightly.

Bake for about 30-35 minutes until pale golden on top. Cut into 12 bars with a knife while still warm, then leave to cool in the tin before removing.

Chocolate Chip Cookies

Ingredients

125g/4oz butter or margarine

50g/2oz soft brown sugar

1 egg, beaten

150g/5oz self-raising flour

125g/4oz plain dark chocolate, finely chopped

Method

Preheat the oven to 180C (350F – Gas 4).

Lightly grease a baking sheet.

Cream the butter or margarine and sugar together until light and fluffy.

Beat the egg, sift in the flour, and then add the chocolate pieces and mix thoroughly.

Put 25 teaspoonfuls of the mixture, slightly apart, on the baking sheet and bake in the oven for 15-20 minutes until golden brown.

Leave the cookies on a baking sheet for 1 minute, then transfer onto a wire rack and leave to cool.

Recipe from RTÉ Food

Oatmeal Cookies

180 gr/ 6 oz softened unsalted butter
180 gr/ 6 oz dark brown sugar
Pinch of salt
2 eggs
130 gr / 4.5 oz plain flour
150 gr/ 5 oz Flahavan’s Progress Oatlets
100 gr/ 3.5 oz raisins or other dried fruit
1 tsp baking powder

1. Place the softened butter and salt in the mixing bowl and using the paddle attachment, mix for one minute, then add sugar, flour, oatmeal and baking powder. Add the eggs and lastly add the raisins or other fruit
2. Roll into logs and let sit in fridge for 1 hour
3. Slice into ½ inch thick slices and place on a baking tray
4. Cook at 150°C/ 300°F/Gas Mark 2 until almost golden brown all over
5. Remove from oven and place on a wire rack to cool

This recipe comes from Irish chef, Garrett Byrne  and appears on the Flahavans website

Valentine’s Day Biscuits

I tried out these simple little biscuits today in honor of Valentine’s Day. The picture is for illustration purposes only! I had no picture of my own little biscuits which I didn’t actually ice. They turned out nice though and next time I will add the icing and perhaps some orange or lemon zest and a drop of vanilla extract.  I used a shortbread recipe set out below:

Ingredients

50g  butter, softened
50g caster sugar
1 egg, beaten
125g plain flour
50g ground almonds

Preheat the oven to 180°C, gas mark 4. In a bowl, beat together the butter and sugar using an electric handwhisk for 2-3 minutes until pale and fluffy.

Gradually beat in the egg, and then stir in the flour and almonds to form a rough dough. Turn out onto the work surface and knead lightly – the heat of your hands will help bring the mixture together to form a soft, pliable dough.

Divide into 24 equal pieces, roll into balls then press into flat discs with your fingers and use to line 2 x 12-hole mini muffin trays. Bake for 15-20 minutes until golden. Allow to cool.