Follow these steps for perfect results
all-purpose flour
brown sugar
butter
eggs
beaten
brown sugar
packed
rolled oats
salt
baking powder
vanilla extract
raisins
flaked coconut
In a medium bowl, combine 1 cup of all-purpose flour and 2 tablespoons of brown sugar.
Cut in 1/2 cup of butter until the mixture is crumbly.
Press the crumbly mixture into the bottom of a greased 9x9 inch pan.
Preheat the oven to 350°F (175°C).
Bake the crust for 15 minutes, ensuring it is not fully cooked.
In a large bowl, mix 2 beaten eggs and 1 1/2 cups of packed brown sugar together.
In a separate bowl, combine 1/2 cup of rolled oats, 1/4 teaspoon of salt, and 1/2 teaspoon of baking powder.
Stir the dry ingredients into the egg mixture along with 1 teaspoon of vanilla extract.
Add 1/2 cup of raisins and 1/4 cup of flaked coconut to the mixture.
Spread the mixture evenly over the partially baked crumb layer in the pan.
Bake for 20 minutes more, or until the topping is golden brown.
Cool completely before cutting into squares.
Expert advice for the best results
Line the baking pan with parchment paper for easy removal.
Let the butter come to room temperature for easier cutting in.
Store in an airtight container to maintain freshness.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Dust with powdered sugar or drizzle with melted chocolate.
Serve at room temperature.
Pair with a scoop of vanilla ice cream.
Offer with a warm beverage.
The bitterness of the coffee complements the sweetness of the buttertarts.
Discover the story behind this recipe
Commonly found in home baking in Canada.
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