Demerara Sugar
Demerara (pronounced...
Details page sections
Pastry
Jam and Oat Pop Tarts
45 mins
35 mins
Easy
8
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- Ingredients
- Method
Ingredients
- 16 raspberries
- 100g coconut milk powder
- Freeze-dried raspberries, to serve
Raspberry chia jam
- 250g raspberries
- ½ cup (175g) Chelsea Golden Syrup
- 1 tsp vanilla bean paste
- ¼ cup (40g) white chia seeds
Oat pastry
- 1 ¼ cups (240g) wholemeal plain flour
- 1 cup (150g) plain flour
- ⅓ cup (30g) rolled oats
- ¼ cup (55g) Chelsea Demerara Sugar
- 250g cold unsalted butter, chopped
- ¼ cup (60ml) apple cider vinegar
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
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Method
For the jam, place raspberries, Chelsea Golden Syrup and vanilla in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until raspberries have broken down. Remove from heat and stir in chia. Transfer to a bowl and chill until cold.
For the pastry, place flours, oats, Chelsea Demerara Sugar and butter in a food processor and whiz until it resembles fine crumbs. Add vinegar and pulse until just combined. Bring together with your hands, enclose in plastic wrap and chill for 30 minutes.
Preheat oven to 200°C. Grease a large baking tray and line with baking paper.
Roll out pastry between 2 sheets of baking paper to 3mm thick. Cut into twelve 8cm x 11cm rectangles, re-rolling pastry as required. Transfer half the pastry pieces to the prepared tray. Top with jam and scatter with fresh raspberries, then cover with remaining pastry. Using your thumbs, press the edges together to seal.
Bake for 25 minutes or until pastry is golden. Set aside to cool.
To make the coconut drizzle, whisk coconut milk powder and 2 tbs warm water in a bowl until combined.
To serve, drizzle cooled pop tarts with coconut drizzle and scatter with freeze-dried raspberries.
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Golden Syrup
Chelsea Golden Syrup in the...
Reviews
What did you think of this recipe?
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- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
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- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
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- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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