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“These raspberry and chocolate slices are almost too good... if you can resist eating them all yourself these are a great crowd pleaser. The combination of a pastry base, crumbling topping and white chocolate drizzle is divine!” - Maria Whitehead MBE, co-owner and director of Hawkshead Relish. Sponsored post from Hawkshead Relish. Recipe excerpt from 'Embellish With Relish Cookbook'
To buy the Raspberry and Vanilla Jam featured in this recipe, and see the full range of delicious products available from Hawkshead Relish click herePreheat the oven to 150℃ and line a shallow baking tin with baking parchment.
Stir the melted butter, granulated sugar and salt together in a bowl, then add the plain flour and stir until just combined. Press into the prepared tray and bake for 15 minutes.
Spread the jam over the base in a thick layer and dot with fresh raspberries, reserving some for the top. Whisk the oats, brown sugar, cinnamon and plain flour together in a bowl.
Add the chilled butter and mix with your fingers to a breadcrumb texture. Scatter this crumble mixture over the jam layer then sprinkle over the remaining raspberries.
Bake for 30 minutes until the topping turns golden brown and the jam is bubbling through.
Leave to cool for around 20 minutes then chill in the fridge for a couple of hours to set. Melt the white chocolate and drizzle lightly over the bake.
Chill for another few minutes to set, then could into squares or bars as you prefer.
Store in an airtight box for up to a week (they really won't last that long!).
Preheat the oven to 150℃ and line a shallow baking tin with baking parchment.
Stir the melted butter, granulated sugar and salt together in a bowl, then add the plain flour and stir until just combined. Press into the prepared tray and bake for 15 minutes.
Spread the jam over the base in a thick layer and dot with fresh raspberries, reserving some for the top. Whisk the oats, brown sugar, cinnamon and plain flour together in a bowl.
Add the chilled butter and mix with your fingers to a breadcrumb texture. Scatter this crumble mixture over the jam layer then sprinkle over the remaining raspberries.
Bake for 30 minutes until the topping turns golden brown and the jam is bubbling through.
Leave to cool for around 20 minutes then chill in the fridge for a couple of hours to set. Melt the white chocolate and drizzle lightly over the bake.
Chill for another few minutes to set, then could into squares or bars as you prefer.
Store in an airtight box for up to a week (they really won't last that long!).
45-45 minutes
Serves 4
