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!
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 Demerara Sugar
200g Glace Cherries – chopped
Mix together the flour, oats and sugar
Chop the butter into cubes and add to the dry ingredients
Lightly rub the butter into the dry ingredients until the mixture resembles breadcrumbs
Tip half of the mixture into the base of your lined tin, level it out and lightly pat it down
Scatter over the chopped glace cherries and spread them out evenly
Top with the rest of the mixture. Level it out and press it down
Bake for 20 minutes – it should be golden on top
Allow to cool and then cut into bars
Remember to take a photo and send it to me before enjoying with a cuppa!
I always love to see your photos when you have tried one of our recipes so do send them to me at email@example.com or over on Instagram or Facebook.
These little beauties are simply perfection. Chocolatey, crisp, buttery cookies – Yum!
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.
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:
Mix all the ingredients together to form a firm dough
Roll into a sausage shape and cut into three
Divide each into eight pieces to make 24 balls
Place on a greased lined baking tray and flatten with a fork dipped in cold water
Bake at 160C/Gas 3 for 20 minutes
Cool slightly on baking tray and then transfer to a cooling rack
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!