Cherry oat squares with chocolate
drizzle
140g /5oz
butter, melted, put extra butter for the tin
100g /4oz
self-rising flour
175g/6oz
caster sugar
174g/6oz
porridge oats
1 egg beaten
50g/20oz
dark chocolate
100g/4oz
glace cherries halved
1-Heat oven
to 180c/160c fan/gas4
Butter and
line the base and sides of 22cm square cake tin: cut 2 strips of baking
parchment the width of the tin and longer than the base and sides and fit into
the tin each way and up the sides. This will make the lifting easier.
2-Mix together
the flour, sugar and the oats in a bowl. Add the egg, melted butter and
cherries and mix well. Tip into the tin and spread evenly with a fork.
3-Bake for
20-30 minutes until golden brown. Cool in
the tin for 10 minutes then carefully lift out using the paper and place on a
cutting board. Mark but don’t cut 4 lines each way to make 16 squares. Melt the
chocolate then drizzle over the squares. When the chocolate has set, cut the
squares down the marked lines
