Cherry shortbread hearts
James Martin's easy biscuits taste as good as they look and make an ideal Valentine's Day gift
Cherry oat squares with chocolate drizzle
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes 16
Skip to ingredients
- 140g buttermelted, plus extra butter for the tin
- 100g self-raising flour
- 175g caster sugar
- 175g porridge oat
- 1 eggbeaten
- 100g glacé cherryhalved
- 50g dark chocolate
Nutrition: per square
- kcal208
- fat9g
- saturates5g
- carbs27g
- sugars17g
- fibre2g
- protein3g
- salt0.2glow
Method
step 1
Heat 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.
step 2
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.
step 3
Bake 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.
