Lemon & rosemary oaty bars

MAKES 16 bars

I like to introduce a savoury note to my lemon slice, hence the rosemary, as well as loading some oats into the base to give it a more interesting texture. Give it a try!

BASE

75g butter

3 tbsp sour cream

¾ cup flour

½ cup oats

3 tbsp icing sugar

1 tbsp fresh rosemary,

finely chopped

TOPPING

¾ cup sugar

½ cup lemon juice

1 tbsp lemon zest

2 tbsp cornflour

½ tsp baking powder

3 eggs

Icing sugar, for dusting

1 Preheat oven to 180°C.

Line a Swiss roll tin.

2 For the base, put the butter, sour cream, flour, oats, icing sugar and rosemary in a food processor. Mix until it forms a soft dough ball. Transfer to the prepared tin and press into an even layer. Bake for 20 minutes or until lightly golden. 3 While the base cooks, make the topping. Mix the sugar, lemon juice, lemon zest, cornflour, baking powder and eggs in a food processor

(no need to wash it between base and topping) until well combined. Pour over the cooked pastry base and bake a further 25 minutes until just set. 4 Dust with icing sugar when cold, then cut into slices with a hot knife.