Flapjacks use up storecupboard spares and these chewy, oaty, fruity bars topped with chocolate will always go down a storm
Ingredients
140g butter melted, plus extra butter for the tin
100g self-raising flour
175g caster sugar
175g porridge oat
1 egg beaten
100g glacé cherry halved
50g dark chocolate
Instructions
1Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 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 lifting it out easier.
2Mix 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.
3Bake for 20-25 mins until golden brown. Cool in the tin for 10 mins, then carefully lift out using the paper and place on a board. Mark, but don’t cut, 4 lines each way to make 16 squares. Melt the chocolate in the microwave for 1 min, then drizzle over the squares. When the chocolate has set, cut the squares down the marked lines.
