The Postal Pantry stocks everything you need to make this recipe, just add butter. The oats are gluten free too, so it’s perfect for those with allergens. Happy baking!
Simple Cherry FlapjackDifficulty: Easy
These cookies are inspired by Mary Berry’s chocolate fork biscuits.
125g of Butter
6 Tablespoons of Golden Syrup
100g of Dark Muscovado Sugar
250g of Gluten Free Rolled Oats
A handful of Glace Cherries
- Preheat the oven to 180 degrees and line a square tin with compostable baking parchment
- Melt the butter in a pan over a low heat, then add sugar and the golden syrup and stir until it’s almost simmering
- Take off the heat, then add the oats and combine. Then add the glacé cherries, which can be broken in half with your fingers, to allow the syrup to escape and mix into the oats
- Put the mixture into the cake tin and bake for 25-30 minutes or until the top turns golden brown