These lack nutritional value entirely, and are perhaps
better suited to a tea time or midday snack. All the same, I often make them in
the morning for afternoon consumption only to have half the pan devoured right
out of the oven.
Prepare the crust:
Preheat oven to 350°
Spray an 8-inch square baking pan with canola spray
In a small mixing bowl combine:
Add butter to dry ingredients and stir with a fork to combine.
Press the mixture into the baking pan evenly. Bake for about 20 minutes until golden.
Remove from oven and spread a layer of raspberry jam on the crust (I probably use about ¼ cup or a bit more).
Top with about ½ cup streusel (see recipe at right) and return to the oven for about 15 minutes or until the jam bubbles up and the streusel is golden brown.
Allow to cool for a good 10 minutes before cutting.
Combine in a mixer with the paddle attachment:
Add and mix gently for 2-3 minutes until just combined:
Keeps well in the fridge and in the freezer indefinitely. Be sure that it’s well covered to protect it from absorbing odors.
copyright 2008-ad infinitum Katie Fairbank