Cherry Oat Crunch Recipe

These are much more than just a simple flapjack. They are deliciously buttery like flapjack but with flour to lighten them and the glace cherries add a deliciously sweet gooey centre. Thanks for all the feedback, you guys loved them!

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March 2019 – Classic box

You will need a 20cm square tin greased and lined with baking paper. Preheat the oven to 180C/Gas 4.


  • 150g Self Raising Flour

  • 150g Oats

  • 150g Demerara Sugar

  • 200g Butter

  • 200g Glace Cherries – chopped


  1. Mix together the flour, oats and sugar
  2. Chop the butter into cubes and add to the dry ingredients
  3. Lightly rub the butter into the dry ingredients until the mixture resembles breadcrumbs
  4. Tip half of the mixture into the base of your lined tin, level it out and lightly pat it down
  5. Scatter over the chopped glace cherries and spread them out evenly
  6. Top with the rest of the mixture. Level it out and press it down
  7. Bake for 20 minutes – it should be golden on top
  8. Allow to cool and then cut into bars
  9. Remember to take a photo and send it to me before enjoying with a cuppa!

cherry oat crunch

I always love to see your photos when you have tried one of our recipes so do send them to me at or over on Instagram or Facebook.

If you would like to join the best club in town then you can get your first Classic box half price. Next boxes ship on Monday 15th April. We have some delicious bakes coming up this month, pop over to the website for a sneak peak!

Happy baking!

Vikki x


Chocolate Cookies

These little beauties are simply perfection. Chocolatey, crisp, buttery cookies – Yum!

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Photo by our brand rep @pears39

I have had a lot of message from subscribers this month and you seem to have enjoyed them! I grew up baking regularly with my mum and often made these cookies. This recipe is simple to follow for kids and they should be able to get them ready to go in the oven.

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Chocolate cookies

I do hope that you will give this recipe a try. If you do, I would love to hear how you get on and please do send me some photos.

To make this recipe you will need:

  • 115g Butter, softened
  • 115g Granulated sugar
  • 115g Self raising flour
  • 30g Custard powder
  • 30g Cocoa powder

What to do:

  1. Mix all the ingredients together to form a firm dough
  2. Roll into a sausage shape and cut into three
  3. Divide each into eight pieces to make 24 balls
  4. Place on a greased lined baking tray and flatten with a fork dipped in cold water
  5. Bake at 160C/Gas 3 for 20 minutes
  6. Cool slightly on baking tray and then transfer to a cooling rack
  7. Send a photo of your cookies to us @thecaketastingclub on Facebook or Instagram or via email
  8. Enjoy with a cuppa!

Notes: I have tried to make a dairy free version of these and found the only butter substitute that works is Stork baking block. They do make a slightly different biscuit but they’re still yummy. Do let me know how you get on!

Our March box was one of our most popular yet! These cookies paired with Lotus brownie, coffee cake and cherry oat crunch was a winning combo!

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March 2019

If you are yet to join the best club in town you can get your first Classic cake box half price. Our April box is a beauty! See a sneak peak below:

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Frosting kisses,

Vikki x