Makes 1 small jar
500g fresh blackberries
150g caster sugar
1 vanilla pod, split and seeds scraped
2 tbsp lemon juice
1 Place all the ingredients in a large non-stick pan over a high heat and stir until well combined. If fresh blackberries are unavailable, you can use frozen ones that have been thawed on absorbent kitchen paper.
2 Bring to the boil and cook for 7-8 minutes or until thickened. Set aside to cool completely. Store in an airtight container in the fridge for up to 2 weeks.
Blackberry and banana oat cookie sandwiches
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Makes 9
110g plain flour
90g rolled oats
35g walnuts, chopped
40g sultanas
½ tsp cinnamon
75g unsalted butter
60ml maple syrup
165g caster sugar
125ml single cream
½ tsp vanilla extract
1 small ripe banana, mashed
1 x quantity blackberry and vanilla jam (see recipe, above)
For the cream cheese filling
250g cream cheese, softened
2 tbsp icing sugar
1 tbsp milk
2 tsp lemon juice
1 Preheat the oven to 160C/Gas 3. Place the flour, oats, walnuts, sultanas and cinnamon in a large bowl and mix to combine. Set aside.
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2 Place the butter, maple syrup, sugar, cream and vanilla extract in a small saucepan over a medium heat and stir until the butter is melted. Bring to the boil and cook for 4-5 minutes or until thickened slightly.
3 Add the butter mixture and the banana to the oat mixture and stir until well combined. Set aside to cool for 5 minutes.
4 Place tablespoonfuls of the mixture onto 2 large baking trays lined with non-stick baking paper, allowing room to spread, and flatten slightly. Bake for 15-18 minutes or until golden. Allow to cool completely on the trays.
5 To make the cream cheese filling, place the cream cheese, icing sugar, milk and lemon juice in a food processor and process until smooth. To assemble, spread the cream cheese mixture over half the biscuits, top with the jam and sandwich together with the remaining biscuits.
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