Again, we thank Instagram (@peterdelicious) for his kindness.
Yesterday, I got bored and made a coconut genoise cake that was as light and fluffy as a little cirrus cloud, wispy, delicate, perfect. But we have made a silent promise to ourselves around these parts to stop jumping about all over the place and try to post in some sort of order. So you can wait for the Malibu soaked wonder and have bar cookies instead.
When I made the panna cotta I was scared it wouldn't be sweet enough, or to be honest that it wouldn't even set, and since I had planned it to be dessert at Brideshead Club, I knew I needed a fall back option. So I made these.
They're the kind of thing your mum would make with you when you were little. Not fancy, quite unassuming. But oh! So delicious. And the perfect use for that nectarine butter that I know you're all wondering what I've been doing with. (It's been porridge topping, as a general rule.)
You could use jam instead. Or, maybe, a little jam and a layer of fresh raspberries. Do you see what just happened there? I set you an assignment. Hop to it. Report back on Monday with both variations and I shall grade them accordingly.
Crumble Bar Cookies
You will need:
70g rolled oats
1/2 tsp baking powder
jam or fruit butter
- Grease a 20cm square tin. Line it. Grease the lining. You'll want to give up at this point, I know, but persevere. Set the oven to 180°C.
- Mix the flour, oats and baking powder together. Rub in the butter until you have a crumble mixture. Add the sugar.
- Press 2/3 of this sandy mixture into the tin, forming a base. Bake for 20 minutes.
- Remove from oven; top with jam or fruit butter (as much or as little as you like) and the remaining crumble. Bake for another 15 minutes.
- Cool in the tin. Slice. Eat.
- Makes 8 large bars. I like large. You could do 12 or 16 if you prefer.