Blarney Crumbles. This was a new traybake for me. And even an internet search hasn’t managed to shed any light on where these come from or the origins of the name. But I can tell you that these Blarney Crumbles definitely crumble!
This is yet another quick and easy traybake. It’s a simple combination of wet and dry ingredients. Spread into a traybake tin and baked until golden.
I don’t have a lot of baking advice for these, because it really is that simple. Melt the butter and golden syrup. This should just take a couple of minutes, as all you want to achieve is to melt the butter. If you don’t have golden syrup, you could use honey or maple syrup.
Then you add the dry ingredients to the wet ingredients and stir.
You could use a different type of nut, if you’re not a fan of peanuts. And, as I know there are always those of you out there who are not fans of the glacé cherry, then you can use the substitute of your choice. Dried cranberries or raisins would work. Or – dare I say it – chocolate chips.
These Blarney Crumbles are baked until golden. It should take around 20 minutes, but your oven may need a little more time. They will have risen slightly when done.
You need to cut these into squares while still warm and in the tin, then leave to cool.
As the name suggests, they are crumbly. But they are also very tasty and another quick and easy traybake to have in your repertoire.
- 4 oz or 110g butter
- 2 oz or 55g golden syrup (or honey/maple syrup)
- 4 oz or 110g regular oatmeal/porridge oats
- 2½ oz or 70g plain flour (all-purpose flour)
- pinch of salt
- ¼ tsp baking soda
- 2 oz or 55g chopped peanuts
- 2 oz or 55g chopped glacé cherries
- Preheat oven to 350F/180c (conventional). Line a 20cm/8inch square tin with baking parchment.
- Place the butter and syrup in a saucepan and melt over a gentle heat.
- Add the remaining ingredients and mix well. Press into your traybake tin.
- Bake for approximately 20 minutes until golden and slightly risen.
- Cut into squares while warm and still in the tin. Remove from the tin when cool.