Cherry-oat squares with chocolate drizzle
These oaty squares can be made in minutes using ingredients you probably already have in your cupboard.
TAKES 45 MINUTES
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CUTS INTO 16 SQUARES
140g/5oz butter, melted, plus extra for greasing
100g/4oz self-raising flour
175g/6oz caster sugar
175g/6oz porridge oats
1 egg, beaten
100g/4oz glacé cherries, halved
50g/2oz dark chocolate
Heat oven to 180C/160C fan/ gas 4.
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Butter and line the base and sides of a 22cm-square cake tin: cut two 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 lifting the cake out easier.
Mix together the flour, sugar and oats in a bowl. Add the egg, melted butter and cherries, and mix well.
Tip into the tin and spread evenly with a fork.
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Bake for 20-25 minutes until golden brown.
Cool in the tin for 10 minutes, then carefully lift out using the paper and put on a board.
Mark, but don’t cut, four lines each way to make sixteen squares.
Melt the dark chocolate in the microwave for 1 minute, then drizzle it over the squares.
When the chocolate has set, cut into squares down the marked lines.
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