Cherry oat bars (flapjacks)
Deliciously sweet and fruity cherry oat bars.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 200 g slightly salted butter (plus a little extra for greasing the tin)
- 150 g golden syrup
- 100 g muscavado sugar
- 1 tsp vanilla extract
- 150 g morello cherries fresh & stoned / frozen, roughly chopped into halves or thirds
- 450 g Scottish porridge oats
- 125 g icing sugar
- 1 1/2 tbsp cherry juice
- 3 small foil baking tins
Preheat the oven to 200C/390F (180C/355F fan assisted)
In a saucepan, melt the butter, golden syrup, sugar, vanilla over a low heat until completely dissolved.
Stir in the cherries and heat for a further minute, then stir in the oats.
Transfer the mixture to the greased loaf tin and press down gently.
Bake for 15 minutes, then leave to cool completely.
Peel back the tin and carefully remove them from their trays.
Mix the icing sugar with the cherry juice to form a thick liquid icing. Drizzle diagonally over the flapjacks.
Cut each tray into six bars with a sharp knife.