Scottish Glasgow Oat Bars

by olga

Servings: 2 dozen

INGREDIENTS

FILLING:

1 can (1 lb.4 oz) Dole Crushed Pineapple
1/2 cup sugar
1 Tablespoon cornstarch
Dash salt
1 Tablespoon butter
2 teaspoons grated orange peel

OAT CRUMBLES:

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

INSTRUCTIONS

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.

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.

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.

The Thatched Kitchen

CHEF COMMENTS

Scottish oat cakes are famous for their deep, rich flavor.

Tagged: bars, scottish add tags

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