This has to be one of the most yummiest and easiest jam slice ever.


Ingredients:

• 125g unsalted butter melted
• 1 large egg
• 1 1/2 cups flour (plain / all-purpose)
• 1 1/2 cups rolled oats (traditional oats, not quick, instant )
• 1/2 cup brown sugar , tightly packed
• 1/2 tsp baking powder
• Pinch salt
• 1 cup raspberry jam (or other flavour

Method :

• Preheat oven to 200°C/400°F (180°C fan). Grease a 20cm/8" metal pan with butter then line with baking paper with overhang (so it can be lifted out once cooked).
• 
  
• Melt butter in a microwave proof bowl. Mix in sugar until lump free. Add egg then mix until incorporated. Then add flour, oats, baking powder and salt and mix until you can no longer see flour.
• Spread 1 1/2 cups of the mixture in the prepared pan, and press in with your hands. Spread with jam (microwave to loosen, if needed), then use your hands to crumble the remaining mixture over the top
• Bake for 30 – 35 minutes or until the top is deep golden. Remove and allow to fully cool in the pan (~ 2 hours) before lifting out of the tin using the baking paper. (Speed things up: 30 min counter, 30 minute fridge)
• Cut into 16 squares

 

[Jarred Santos]

This has to be one of the most yummiest and easiest jam slice ever.

View attachment 15818
Ingredients:

• 125g unsalted butter melted
• 1 large egg
• 1 1/2 cups flour (plain / all-purpose)
• 1 1/2 cups rolled oats (traditional oats, not quick, instant )
• 1/2 cup brown sugar , tightly packed
• 1/2 tsp baking powder
• Pinch salt
• 1 cup raspberry jam (or other flavour

Method :

• Preheat oven to 200°C/400°F (180°C fan). Grease a 20cm/8" metal pan with butter then line with baking paper with overhang (so it can be lifted out once cooked).
• 
  
• Melt butter in a microwave proof bowl. Mix in sugar until lump free. Add egg then mix until incorporated. Then add flour, oats, baking powder and salt and mix until you can no longer see flour.
• Spread 1 1/2 cups of the mixture in the prepared pan, and press in with your hands. Spread with jam (microwave to loosen, if needed), then use your hands to crumble the remaining mixture over the top
• Bake for 30 – 35 minutes or until the top is deep golden. Remove and allow to fully cool in the pan (~ 2 hours) before lifting out of the tin using the baking paper. (Speed things up: 30 min counter, 30 minute fridge)
• Cut into 16 squares

I. Am. So. Hungry. This looks absolutely divine!