Sunday, December 15, 2013

Cherry oat squares with chocolate drizzle



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



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