2 eating apples (unpeeled), cored, cut into quarters and roughly chopped
150g (5oz) butter, softened, plus extra for greasing
150g (5oz) light soft brown sugar
50g (2oz) porridge oats
2 eggs
200g (7oz) self-raising flour
50g (2oz) pecans, plus 12 to decorate
Method
Preheat the oven to 180°C (350°F). Gas mark 4, then grease the sides of the Swiss roll tin with butter and line the base with baking parchment.
Place the prepared apples in a food processor and pulse a few times until they’re in small pieces.
Add the butter and sugar and cream together for 20 seconds or so, then add all the remaining ingredients and pulse just until mixed.
Tip the mixture into the prepared tin and place the pecans on top, spaced apart to form an even grid (4 x 3). Bake for 25-30 minutes or until risen and golden, then remove from the oven and leave in the tin to cool down completely.
When cool, cut into 12 bars, each with one pecan on top, and remove from the tin.
Non-food processor method
Chop the apple into small chunks. Set aside.
In a mixing bowl, cream the butter and sugar together, add the oats and self raising flour and apples and thoroughly mix everything together.
Tip the mixture into the prepared tin and place the pecans on top, spaced apart to form an even grid (4 x 3). Bake for 25-30 minutes or until risen and golden, then remove from the oven and leave in the tin to cool down completely.
When cool, cut into 12 bars, each with one pecan on top, and remove from the tin.
Events
03 Sep
Communities Growing Together - Volunteer Session @ Sandy Flatts Community Garden