Read the article ‘Cook in English’ and discover the recipe of raspberry oat slice on page 32 of ENGLISH NOW No. 124. Then, watch this video of Coinneach MacLeod, the Hebridean baker and read the transcription.
“Fàilte and welcome to TASTE MAGAZINE SCOTLAND. My name is Coinneach, the Hebridean baker and today I’m sharing with you my recipe for honey, oat and the raspberry slice.
First, into a bowl, add 60 grams of soft brown sugar and 75 grams of room temperature butter. Any type of honey will work, but I love Scottish heather honey, its distinctive flavour and dark colour really adds to the bake. 25 grams go in, along with half a tablespoon of vanilla essence. Give that a blend with a hand blender, until it lightens in colour and gets a wee bit fluffy. Time to add one medium egg and then blend that in too. Now, sieve in 80 grams of self-raising flour along with 30 grams of rolled oats. Fold that into your batter, before finally adding 60 grams of fresh Scottish raspberries. Try not to break them up too much.
This is a small batch, so I’m adding it to a one-pan loaf tin and gently filling it to the top. Place in a pre-heated oven at 180° or 165° for 20 to 23 minutes.
That gives me enough time to take Seòras for a quick walk.
Leave them to cool on a wire rack and then slice them into bite-size pieces. All that’s left to do is liberally sprinkle icing sugar on top. I love that there is a burst of fresh raspberry in every slice, complementing the sweet honey. It can be served with crème fraiche, but I love them simply, with a cup of herbal tea in the afternoon. I hope you’ve enjoyed my recipe that features in The Hebridean Baker cookbook. See you next time.”