Scottish Paradise Bars with Spiced Whipped Cream

1 cup oats (old fashioned not quick or instant oats)
1 cup flour
1/2 cup light brown sugar
10 tbsp (1 stick plus 2 tbsp) unsalted butter, chilled and cut into 1/2-inch dice
1 large egg, lightly beaten
1/3 cup strawberry jam or preserves
1/3 cup plus 1 tbsp dried cherries (See cooking tip.)
3 tbsp currants
1 tbsp golden raisins
Confectioner’s sugar

Spiced Whipped Cream, optional (See following recipe.)

1.Arrange a rack in the center of the oven and preheat oven to 350 degrees F. Butter and flour an 8-inch baking dish and cut a sheet of parchment paper so that it fits the bottom and extends 2 to 3 inches over two opposite sides. Butter and flour the bottom of the paper. Fold the extended paper slightly over the edges so that it doesn’t cover the dough as it bakes.

2 Place the oats in a food processor and pulse 30 seconds or more until mixture becomes a coarse powder. Add the flour and brown sugar and pulse several times to blend. Then add diced butter and egg and process until you have a crumbly mixture, about 30 seconds or more.

3.Divide the dough mixture in half. Using your fingers, press half of the mixture firmly onto the bottom of the prepared pan. If needed, use an extra tablespoon or two from the second half of the dough mixture to cover the bottom of the pan. Transfer the pan to the oven and bake until dough is light golden, about 15 minutes. Remove pan and cool dough for 10 minutes so that crust becomes firm. Retain oven temperature.

4.Spread a thin layer of strawberry jam or preserves over the dough. Add cherries, currants, and raisins to the remaining dough mixture and stir and toss to combine well. Spoon dough over the strawberry layer and press very lightly with your fingers or with a metal spatula to make an even layer.

5.Transfer pan to the oven and bake until top is lightly browned and firm, about 35 minutes. Remove and cool completely to room temperature. Run a sharp knife around inside edges of pan and using the sides of the parchment paper as an aide, carefully lift the dough out of pan to a work surface. Cut into 9 equal squares. (Bars can be baked 2 days ahead. Store in an airtight container at room temperature.)

6.To serve, dust squares with confectioner’s sugar and if desired  serve with a bowl of Spiced Whipped Cream.

Makes 9 bars

Cooking tip: If any of the dried fruits you are using --cherries, currants, or raisins-- seem to be dried out, place them in a mixing bowl and cover with very hot water. Let stand 5 to 10 minutes to soften. Drain and then pat dry with paper towels.)

Spiced Whipped Cream
3/4 cup whipping or heavy cream
2 1/2 to 3 tsp confectioner’s sugar
1/4 to 1/2 tsp ground cinnamon
1/4 tsp ground ginger

1.For the Spiced Whipped Cream, with an electric mixer on medium high speed, whip the cream until it is just starting to thicken, then add the confectioner’s sugar and spices, and continue to whip until soft peaks form. Transfer the cream to a serving bowl.

 Copyright Betty Rosbottom 2025