For a quick and scrumptious treat, try this Raspberry Coconut Jam Slice with jam sandwiched between 2 layers of crumbly, buttery cookie dough and with a crumb topping with the added deliciousness of coconut and almond flakes!
One of my very favorite things about being a blogger is the people I have met, albeit virtually since I started this journey. Food and words unite all of us, across continents and time zones, adding a little bit of extraordinary to our everyday ordinary lives.
I am honored to count many of these bloggers as my friends and I enjoy celebrating their successes just as they enjoy celebrating mine. We all love visiting each others blogs, appreciating each others efforts and encouraging each other to keep going and bettering ourselves.
One of my biggest supporters was the lovely Selma, from Selma’s Table. Selma and I ‘met’ through Angie’s Fiesta Friday. She was a prolific blogger and fabulous cook herself and such an active part of Fiesta Friday. She even won Food52’s contest for the best one pot meal and was very active on that site. At the same time, she was full of kind words for us fellow bloggers. Her warmth and generosity shone through every message she left on my posts. It was obvious that she took the time to read the full posts, noticing the small details, commenting on them… I always so looked forward to her posts and comments.
Now there will be no more posts, no more heart-warming messages. The lady with that sparkling smile is no more. She lost her battle with cancer earlier this month. She will be so terribly missed, but I hope her legacy will live on through our blogs and through the lives that she touched with her wonderful spirit and her fabulous food.
Angie@FiestaFriday, Elaine@foodbod, Jhuls@The Not So Creative Cook, and Sue@birgerbird are holding a special Fiesta Friday tribute to Selma for bloggers to join in with their anecdotes and their dishes, in honor of Selma.
In one of her posts last summer, Selma talked about this marvellous picnic she went to. She painted quite a delightful picture of London in summertime and particularly that picnic on a glorious sunny day with lovely china, cutlery, cushions and throws and of course beautiful food.
This post is my tribute to Selma in the form of a picnic specially for her. It is not posh like the one she described, but I like to think it is cosy and something Selma would approve of
And the star of this picnic is this scrumptious Raspberry Coconut Jam Slice with Oats, based on Selma’s Sour Cherry, Coconut & Oat Slice. A really easy, really really delicious cookie bar that you simply have got to try.
Raspberry Jam sandwiched between 2 layers of crumbly, buttery cookie dough and with a crumb topping with the added deliciousness of coconut and almond flakes. Doesn’t that sound just wonderful? Accompanied by some lovely Earl Grey, we finished off this entire batch in about 2 hours; they were that good, as you would expect from a Selma recipe.
The munchkin has already asked for another batch and I will be making it soon. It is also super-easy to customise to your tastes. Change the jam, change the topping and the nuts and you have new flavor possibilities.
Dear Selma, I know you are up there, shining down on us. And I have heard there are picnics in heaven and I know you are invited to the best ones Farewell, my lovely friend <3
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- 125 grams plain / AP Flour
- 100 grams soft Brown Sugar
- 100 grams Rolled Oats
- ¼ teaspoon Baking Powder
- Good pinch of Salt
- 115 grams cold, unsalted Butter
- 200 grams Raspberry Jam
- 2 tablespoons Shredded Coconut
- 2 tablespoons Almond Flakes
- Preheat oven to 180C/ 350F and line an 9″ square tin with baking parchment or aluminium foil, leaving a little overhang so that you can use them as handles later. Grease the bottom and the sides of the paper.
- Combine the flour, sugar, oats, baking powder and salt in a medium sized bowl, mixing well.
- Cut the butter into the smallest cubes you can and thoroughly rub into the flour mixture.
- Set the prepared baking tin onto the scales ands set to zero. Measure out 300 grams of the mixture into the baking tin and press evenly onto the bottom of the pan. Make sure to get into the corners. Smooth the top by running a flat bottomed glass over it.
- Spread the raspberry jam over the surface to within 1 cm of the edges. The jam spreads as it bakes so this prevents it from seeping from the edges and burning.
- Sprinkle over the remaining flour mixture and evenly top with the shredded coconut and almond flakes. Press lightly into the jam.
- Bake for 35 – 40 minutes or until golden.
- Leave in the tin on a rack, to cool completely.
- Then using the paper overhang, lift the bake out of the tin and onto a chopping board.
- Using a long knife or a pizza cutter, slice into squares.
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