STRAWBERRY AND RASPBERRY OAT BARS

INGREDIENTS
* 225g (80z) self-rising flour

* Pinch of salt

* 175g (6oz) sunflower magrgarine, plus extra greasing

* 50g rolled oats

* 175g (6oz) caster sugar

* 150g (5oz) fresh raspberries, halved if large

* 150g (5oz) fresh strawberries, stalks removed and halved/quartered depending on their sizes

METHOD OF PREPARATION

* Grease a Swiss roll tin and preheat the oven to 190°C

* Mix the flour and salt and roughly rub in the margarine. Stir the oats and sugar into the mixture and use your hands to combine (it will be a thick dough mixture),
* Press half of the oat mixture into the prepared tin. Spinckle over the raspberries and strawberries, squashing slightly to release the juice. cover with the remaining oat mixture then press down firmly.
* Bake for 25-30 minutes or until golden brown.
* Leave to cool for 10 minutes cut into squares.

ENJOY!