Sour Cherry, Coconut and Oat Slice

Sour Cherry, Coconut and Oat Slice | Selma's TableThese 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.

Sour Cherry, Coconut and Oat Slice | Selma's Table

Sour Cherry, Coconut and Oat Slice | Selma's Table

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.

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.

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.

Sour Cherry, Coconut and Oat Slice | Selma's TableI 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.

Sour Cherry, Coconut and Oat Slice | Selma's TableWith 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.

Sour Cherry, Coconut and Oat Slice | Selma's TableIf 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.

Sour Cherry, Coconut and Oat Slice | Selma's TableI 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?

Sour Cherry, Coconut and Oat Slice

  • 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.

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Quick Peanut Butter and Chocolate Squares

Chocolate and Peanut Butter Squares | Selma's Table

Photo by James Ransom for Food52

My recipe for  Quick Peanut Butter and Chocolate Squares was a Community Pick over on one of my favourite food sites – Food52!  This is what they said about it –

Food52 Review: This recipe takes the classic chocolate and peanut butter pairing and turns it into a no-bake bar cookie. It’s the perfect dessert recipe to have in your back pocket for bake sales, picnics, large gatherings of any kind, or just when you need a sugar fix — stat.– A&M

And it was so beautifully photographed by the amazing James Ransom too! Lots of lovely comments and helpful tips in the comment section as well.

Peanut Butter and Chocolate SquaresThese Peanut Butter and Chocolate Squares are really quick to make and are delicious pick-me-up with a mid-morning espresso.  I think that they would be rather lovely with a glass of milk too. They are not too sweet, with that unmistakeable savoury peanut butter flavour; chocolatey with a little hit of  salt. The body is given by the Saltines which are an American cracker with a light sprinkling of salt on them. Saltines are very dry and very crisp –  in fact a Saltine Cracker Challenge exists, to eat 6 crackers in one minute without any water – easy to crunch up but very hard to swallow! I remember getting them, wrapped in their cellophane with a bowl of soup at The Hudson’s Bay in-store diner where I used to escape to during my lunch hour when I worked in retail. Saltines are available to buy on-line in the UK here but if you don’t want to wait, I have found that Sainsburys sell an Italian version called Doriano which is what I used for this recipe.

Saltine Cracker substitute

Saltine Cracker substitute

Bookmark my recipe for Peanut Butter and Chocolate Squares, for the festive season if you have a peanut butter loving friend; popped into one of those cellophane bags, this makes a lovely gift with the added bonus of being quick to make during the time constrained weeks leading up to the big day!

PB and Choc Sqs

These are so simple to make; blitz the crackers, melt the butter with the sugar and milk; pour onto crackers and peanut butter; mix and pat into a pan; cool, then cover with melted chocolate and sprinkle with flaky salt.

Peanut Butter and Chocolate Squares | Selma's Table

Quick Peanut Butter and Chocolate Squares

  • Servings: 16 squares
  • Difficulty: easy
  • Print

INGREDIENTS

  • 450 g/2 cups caster sugar
  • 12o ml/ ½ cup milk
  • 3 tablespoons/45g butter
  • 240 g Doriano crackers/Saltine crackers, finely blitzed in a food processor or crushed in a plastic bag with a rolling pin
  • 1 teaspoon vanilla
  • 340 g smooth peanut butter
  • 200g dark chocolate broken up into small pieces (use semi sweet or milk chocolate if making for children)
  • 45ml/3tbsp double cream
  • Flaky sea salt

INSTRUCTIONS

  1. Line a 9 inch square pan with parchment paper or non-stick foil. I have a really easy way to do this in Tips and Tricks – in the baking section. Leave a little overhang so that you can pull up on it later.
  2. Blitz or crush the crackers into fine crumbs, depending on how much texture you want in your squares. Doing this in a food processor took me about 2 minutes, pulsing for the last 30 seconds to check on progress.
  3. Empty into a large mixing bowl then scrape out the peanut butter and dump it on top of the crumbs.
  4. Place the sugar, milk, and butter in a saucepan over medium low heat, stirring from time to time. It needs come to a boil slowly. Once it comes to a full boil, set the timer for 1 minute. The mixture will froth and foam so don’t panic and take it off the heat.
  5. When the minute is up, carefully pour the extremely hot sugar mixture over the crackers and peanut butter.
  6. Add the vanilla and then stir with a spatula until it is really well combined.
  7. Scrape it into the prepared pan, pat it in and smooth it out and leave it to cool for about an hour.
  8. Slowly heat the cream in a pan until it just comes to a boil. Take it off the heat and stir in the pieces of chocolate. Stir until the chocolate has melted and it’s all looking lovely and glossy.  Pour onto cooled peanut butter mix and cover, using a spatula to even it out.
  9. Sprinkle with sea salt while the chocolate is still warm.
  10. Pop into the fridge to allow it to set, then remove from the tin and using a large knife, cut into 16 squares  or whichever size you like.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. 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.

Peanut Butter and Chocolate Squares