Sour Cherry, Coconut and Oat Slice

These gorgeous Sour Cherry, Coconut and Oat Slices are so easy to make and very child friendly too by which I mean that it is something that you could make with young children if you were so inclined. Other than needing a knife to cube the butter into tiny pieces, there is no need for any implements other than a set of scales and a spoon.

First, prepare your baking tin. There is a good description in the Baking section, over on my Tips and Tricks page – click on the link. Once you have papered it, either spray or brush on some melted butter.

Stores are running low…

Tinier cubes would be better!

Rub in the butter

Pat down and smooth

Then, it’s simply a matter of one bowl into which you mix the dry ingredients with your hands, breaking up any brown sugar lumps with your finger tips and then rubbing in the butter and patting most of the mixture into a prepared baking tin.

Add the jam

Even it out

Add topping and coconut

Baked till golden

Spoon over the jam and sprinkle over the remaining oat and flour mixture and some shredded coconut and press it lightly into the jam. That is it. Then it goes into the oven and emerges looking like hipster cafe offering. You could drizzle a little melted white chocolate over it if you wanted to get all fancy pants but it looks and tastes rather lovely as it is.

I resisted the urge to scatter over almond flakes even though almonds and cherries are a match made in heaven – it’s just that I tend to put them on everything! Instead I opted for shredded coconut which adds a lovely flavour.

With such a short ingredient list, it is important to use good quality butter, and a really tasty jam. I admit to having a complete weakness for the Maribel jams from Lidl – the Sour Cherry Conserve is my absolute favourite.

This recipe is endlessly adaptable – all sorts of combinations come to mind – blueberry jam with some lemon zest in it; fig jam with some crushed walnuts in the topping; apricot preserves with vanilla and definitely flaked almonds in the topping; strawberry or raspberry jam with white chocolate drizzled over the top when it has cooled…so many possibilities.

If you have some homemade jam that needs using up – this is the recipe for you. Surprisingly, it’s not too sweet and is rather wonderful with a cup of coffee or a glass of milk. The recipe adapts easily to being doubled if you want to bake a big batch and the slices are sturdy so these are perfect as a hostess gift or for a bake sale.

I am taking a large tray of these Sour Cherry, Coconut and Oat Slices over to Angie’s Fiesta Friday #68 which this week is being co-hosted by Justine @ Eclectic odds n sods and Jhuls @ The Not So Creative Cook.. I’ve not been for a few weeks and look forward to checking out the new venue (fiestafriday.net) and meeting the new bloggers who have joined in the virtual weekly party! Now where is the bar and who’s brought the cocktails?

• Servings: Cuts into 16 squares
• Difficulty: easy
• Print

Adapted from Raspberry Oatmeal Cookie Bars on Allrecipes.com

INGREDIENTS

• 125g plain/AP flour
• 100g soft brown sugar
• 100g rolled porridge oats
• ¼ tsp baking powder
• good pinch of salt
• 115g cold, unsalted butter
• 250g sour cherry jam
• 2 Tbsp shredded coconut

INSTRUCTIONS

1. Preheat oven to 180C/350F and line an 9″ square tin with baking parchment or aluminium foil, leaving a little overhang so that you can use them as handles later. Grease the bottom and the sides of the paper.
2. Combine the flour, sugar, oats, baking powder and salt in a medium sized bowl, mixing well.
3. Cut the butter into the smallest cubes you can and thoroughly rub into the flour mixture.
4. Set the prepared baking tin onto the scales ands set to zero. Measure out 300g of the mixture into the baking tin and press evenly onto the bottom of the pan. Make sure to get into the corners. Smooth the top by running a flat bottomed glass over it.
5. Spread the sour cherry jam over the surface to within 1 cm of the edges. The jam spreads as it bakes so this prevents it from seeping from the edges and burning.
6. Sprinkle over the remaining flour mixture and evenly top with the shredded coconut. Press lightly into the jam.
7. Bake for 35 – 40 minutes or until golden. Leave in the tin on a rack, to cool completely. Then using the paper overhang, lift the bake out of the tin and onto a chopping board. Using a long knife or a pizza cutter, slice into squares.

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Advertisement