Sweet little treats they are delicious …
125 g butter melted let cool off,
1/4 cup castor sugar,
1 tsp vanilla essence,
1/4 tsp salt,
1 cup cake flour
250 g raspberry jam,
12 to 16 fresh raspberries
1/2 cup raw oats,
1/3 cup light brown sugar,
1/4 tsp ground cinnamon,
1/4 cup cake flour,
50 g cold butter cut into cubes
Gaze topping ( optional):
1/4 cup icing sugar mixed with 2 to 3 tsp milk drizzle over streusel topping
Preheat oven to 150 C.
Line a square 20 cm glass dish with baking parchment leaving an overhang on all sides.
Make up your crust; in a bowl add castor sugar, vanilla essence, flour, salt and melted cooled butter and stir until all combined.
Press mixture evenly into baking dish and bake for 15 minutes.
While crust is cooking prepare the streusel.
Remove crust from oven and increase oven temp to 180 C.
Spread your jam over warm crust.
Place fresh raspberries over jam preserve then add your streusel topping scattered over the filling.
Recipe : Kitchen Queens
Prepared, tried and tested by Gail Haselsteiner