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Raspberry Crumb Breakfast Bars
Makes: 16 pieces
Base:
1 ½ cups plain flour
1 cup brown sugar
1 ¼ cups rolled oats
1 teaspoon salt
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
170g butter, cut into cubes
Filling:
¼ cup brown sugar
1 tablespoon lemon zest
2 tablespoons plain flour
400g raspberries
2 teaspoons lemon juice
40g butter, melted
1. Preheat oven to 180ºC. Grease and line a
21cm x 21cm slice pan.
2. Place all base ingredients in a large bowl.
Using the StickMaster
®
pulse the dry
ingredients for 10 seconds or until coarse
breadcrumb texture is reached. Reserve 1
½ cups of the crumb mixture.
3. Press remaining mixture into prepared pan.
Bake for 15 minutes or until golden. Set
aside to cool.
4. In a large bowl combine all filling
ingredients. Toss to combine. Scatter over
the cooled base. Sprinkle over reserved
crumb mixture. Bake for 35-40 minutes
or until golden brown and beginning to
bubble around the edges of the pan. Allow
to cool. Cut and serve.
Basic Biscuit Recipe
Makes: 10 biscuits
50g caster sugar
110g unsalted butter, softened
175g plain flour
1. Pre-heat oven to 180ºC.
2. Put all ingredients into the chopper
attachment and process on TURBO for
1 minute or until it just starts to form a
dough.
3. Remove dough from bowl and roll/cut
cookies into desired shape.
4. Bake for 10 to 12 minutes or until golden
brown.
VARIATIONS:
Spiced Cinnamon and Cardamon Cookies
1 qty of basic biscuit recipe
1 teaspoon ground cinnamon
1 teaspoon ground cardamon
1. Add spices to flour and then follow
method for basic biscuit dough.
Triple Choc Cookies
1 qty of basic biscuit recipe
50g white chocolate, broken into small
pieces
50g milk chocolate, broken into small pieces
50g dark chocolate, broken into small pieces
1. Fold chocolate through the biscuit dough.
2. Cut or shape cookies to desired size
and place on lined cookie tray. Bake
in preheated 180ºC oven for 10 to 12
minutes or until golden brown.
Recipes continued
15
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