British Raspberry Oaties

A yummy discovery for the zaar world tour.

Grease a swiss roll tin and preheat the oven to 190c / 375f if using frozen raspberries , allow to defrost and drain.

Mix the flour and salt and roughly rub in the butter.

Stir the oats and sugar into the mixture and use your hands to combine.

Press half of the oat mixture into the prepared tin.

Sprinkle over the raspberries , squashing slightly if using fresh raspberries , to release the juice.

Cover with the remaining oat mixture then press down firmly.

Bake for 20-25 minutes until golden brown.

Leave to cool for 10 minutes then cut into squares.

self-raising flour, salt, butter, rolled oats, caster sugar, fresh raspberries