Plum & wal­nut bars

New Zealand Woman’s Weekly - - NICIWICKES -

MAKES 16-24 BARS

These are such a won­der­ful tin-filler.

CRUST

170g but­ter, at room

tem­per­a­ture

½ cup sugar

1½ cups plain flour

½ tsp sea salt

FILL­ING

2 tbsp but­ter

3 cups chopped fresh plums

2 heaped tbsp brown sugar

1 tsp vanilla ex­tract

½ tsp cin­na­mon

Pinch nut­meg

TOP­PING

170g but­ter

½ cup brown sugar

¾ cups plain flour

¼ cup ground al­monds

½ tsp bak­ing soda

1 cup rolled oats

½ cup wal­nut pieces

1 Pre­heat oven to 180oC. Grease and line a Swiss roll-type tin that’s 20-30cm in size. Make sure the bak­ing paper comes up the sides.

2 Cream the but­ter and sugar un­til light and fluffy. Briefly beat in the flour and salt un­til a dough forms. Trans­fer to the lined tin and press into an even layer. Bake for 20 min­utes or un­til golden brown.

3 While the crust bakes, melt the but­ter in a heavy-based pan and add the re­main­ing fill­ing in­gre­di­ents. Sim­mer for 10-15 min­utes or un­til the plums are cooked, some of the liq­uid evap­o­rates and the mix­ture be­comes a bit jammy. Cool.

4 Make the top­ping by pro­cess­ing the but­ter, brown sugar, flour, ground al­monds and bak­ing soda un­til it re­sem­bles crumbs. Stir through the oats and wal­nut pieces.

5 Spread the cooled plum mix­ture over the cooled crust. Scat­ter the top­ping evenly over the fill­ing, press­ing it into the fruit layer slightly.

6 Bake for 45-55 min­utes or un­til the top is golden.

7 Cool com­pletely be­fore cut­ting into long, thin bars, ap­prox­i­mately 3cm x 10cm.

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