Easiest Ever Jam Slice
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I have been making jam slices for years , and this one by recipetineats has to be the quickest and easiest .
I personally use raspberry jam but you can use any , my daughter used fig jam and it was delicious
Makes 16
Prep: 10 mins Cook: 30minutes Cooling: 1hour
2. Optional extra:1/2 cup of chopped nuts into the biscuit mixture.
3. Store in an airtight container for 5 days in the fridge. Bring to room temperature before eating!
I personally use raspberry jam but you can use any , my daughter used fig jam and it was delicious
Makes 16
Prep: 10 mins Cook: 30minutes Cooling: 1hour
Ingredients
- 125g unsalted butter , melted
- 1/2 cup brown sugar , tightly packed
- 1 large egg (55-60g )
- 1 1/2 cups plain flour
- 1 1/2 cups rolled oats (traditional oats, not quick or instant )
- 1/2 tsp baking powder
- Pinch salt
- 1 cup raspberry jam (or other flavour)
Instructions
- Preheat oven to 200° C (180°C fan). Grease a 20cm metal pan with butter then line with baking paper with overhang (so it can be lifted out once cooked).
- Oatmeal cookie base – 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.
- Base – 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 (Note 3).
- 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. Enjoy!
Recipe Notes:
1. Crumble topping –The mixture will be a bit clumped together so use your fingers to crumble it onto the top.2. Optional extra:1/2 cup of chopped nuts into the biscuit mixture.
3. Store in an airtight container for 5 days in the fridge. Bring to room temperature before eating!
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and over eat
