Adding fruit to your bakes is a great way of helping your child to reach their five a day quota; here are two yummy fruity baked treats, which both use seasonal fruits!
- 115g butter
- 3tbsp soft brown sugar
- 3tbsp golden syrup
- 250g porridge oats
- 2 medium sized eating apples, grated
1. Preheat the oven to 180°C/gas mark 4. Grease and line a 20cm square tin with greaseproof paper.
2. Heat the butter, sugar and golden syrup in a medium saucepan over a medium heat. Heat until gently melted. Remove the saucepan from the heat and stir in the oats. Add the grated apple to the mixture and stir together. Turn into the tin, and press the mixture in evenly and firmly using the back of a spoon. Bake in the oven for 35-40 minutes until golden.
3. Remove from the oven and allow to cool for 10 minutes and then cut into squares while still warm.
- 260g plain flour
- 65g caster sugar
- 1tbsp baking powder
- pinch of salt
- 85g chilled butter, chopped
- 1tbsp plain flour
- 150g raspberries
- 2 large eggs (1 for the mixture and 1 beaten for the glaze)
- 1tsp vanilla extract
- 120ml milk
1. Preheat the oven to 200°C/gas mark 6. Grease and line a baking tray with baking paper.
2. In a large bowl, mix together the flour, sugar, baking powder and salt. Rub in the butter until the mixture resembles breadcrumbs.
3. Mix the raspberries with a little bit of flour as this prevents them from sticking. Fold them into the breadcrumb mixture.
4. In a separate bowl, whisk together one egg, vanilla extract and milk. Add to the dough and quickly mix together.
5. Shape the dough into a circle. Use a sharp knife to mark out eight triangles but don’t cut all the way through. Brush the top with the beaten egg.
6. Bake in the oven for approximately 20 minutes until the scone is golden. Place on a cooling rack to cool and slice into the eight pieces.
More like this:
Apple and cinnamon scones
Seedy mango and date energy bars