An easy and delicious treat. Raspberry jam and chocolate bits are sandwiched between a crispy cookie bottom and a crumbly streusel top.
- 3 cups flour -
- ¾ cup brown sugar -
- ½ cup white or cane sugar -
- ¾ cup oil -
- 1 cup oats -
- 2 tsp baking powder -
- pinch of salt -
- 2 extra large or 3 medium eggs -
- Raspberry jam, preferably seedless (100% spreadable fruit is best) -
- 2 generous handfuls chocolate chips -
- coconut, optional but recommended -
Mix all dough ingredients in a mixer. Press half into a 10x15 baking pan lined with baking paper. Bake for 12 minutes at 350°F (180°C). Remove from oven and spread raspberry jam to cover crust. You may need to first soften the jam in the microwave or mix with a little hot water to reach spreadable consistency. Sprinkle chocolate chips and coconut if desired. Crumble or grate remaining dough on top. Bake for another 20 minutes. Cool slightly and cut into squares.
Note: You can use apricot, cherry, or any other fruit-flavored jam, but I recommend raspberry. Also, the number of eggs may vary according to the type of flour used. The main thing is that the dough holds together. If it doesn’t, add an egg.
Important info: I tested all of the above recipes using 70% (pastry) whole wheat flour. They all came out excellent, and you really can’t tell the difference because they use brown sugar, which colors the dough a light brown. The taste is also not affected because of the other ingredients involved. Also, with all the hype about how unhealthy margarine is, I substituted oil wherever possible. Results were very satisfactory.
This recipe appeared in Mishpacha Magazine.