Scottish Glasgow Oat Bars |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Scottish oat cakes are famous for their deep, rich flavor. Oat Cakes with Pineapple filling. Ingredients:
1 (1 lb) can crushed pineapple |
1/2 cup sugar |
1 tablespoon cornstarch |
1 dash salt |
1 tablespoon butter |
2 teaspoons grated orange peel |
2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 1/2 cups brown sugar (firmly packed) |
2 cups uncooked quick-cooking oats |
1 cup butter |
Directions:
1. FILLING: Pour pineapple into saucepan; boil rapidly for 10 minutes to reduce syrup. Blend sugar, cornstarch and salt well; stir into hot pineapple. Cook, stirring constantly until clear and thickened. Remove from heat, stir in butter and orange peel; cool.
2. Prepare Oat Crumbles; spoon HALF into a 9 x 13 x 2 inch pan; pack down firmly. Cover evenly with pineapple mixture. Sprinkle remaining Oat Crumbles over top; press down lightly. Bake in a preheated 375°F oven 20 to 25 minutes until lightly browned. Cool before cutting. Makes about 2 1/2 dozens bars 1 1/2 x 2 inches.
3. OAT CRUMBLES: Sift 2 cups all purpose flour with 1 teaspoon baking powder and 1/2 teaspoon salt. Add 1 1/2 cups brown sugar (firmly packed), 2 cups uncooked quick cooking oats, and 1 cup butter; blend until crumbly.
4. The Thatched Kitchen.
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