Strawberry & Cinnamon Streusel Bars
You're in for a treat! Imagine biting into a Strawberry & Cinnamon Streusel Bar that you've made yourself. It's easier than you think, and we're here to guide you through.
Prep Time 5 minutes mins
Cook Time 1 hour hr
- 300 g hulled strawberries
- juice and zest ½ lemon
- 300 g plain flour
- 175 g golden caster sugar plus 3 tbsp for the topping
- 1 ½ tsp ground cinnamon
- 1 vanilla pod halved lengthways
- 250 g pack butter 200g at room temperature 50g cold and diced
- 4 tbsp rolled porridge oats
- 3 tbsp chopped hazelnuts
- 2 tbsp strawberry jam
STEP 1
Heat oven to 180C/160C fan/gas 4 and line a 22cm square tin with baking parchment. Slice the strawberries thinly and mix well with 4 tsp lemon juice, then put them in a sieve over a bowl and set aside to macerate, discarding the liquid that drips into the bowl.
STEP 2
Put the flour, 175g caster sugar, 1 tsp cinnamon and 1/2 tsp salt in a food processor. Scrape in the seeds from the vanilla pod, then add the softened butter and pulse until the mixture comes together. Spoon out a quarter of the mixture into a mixing bowl and set aside. Tip the rest of the mixture into the bottom of your tin and press down firmly to make an even base. Prick a few times with a fork, then bake for 25 mins until golden.
STEP 3
While the base is cooking, add the cold butter, remaining sugar, the oats, hazelnuts, remaining cinnamon and the lemon zest to the reserved mixture. Use your fingers to rub together until crumbly.