So this is essentially a flapjack on top of a biscuit with jam in the middle. It’s an amazing, delicious hybrid cake/biscuit! There is quite a lot of sugar in this (because I want it to be nice) but the oats are great for slow release energy to get you over the sugar crash you’ll enjoy after eating three slices in one go.
I’ve used some wholemeal rye flour in the base so that I can pretend that this is a healthy choice (also fruit!), but it works just as well with only the white flour. You can even substitute all of the flour for your favourite gluten free alternative if you are that way inclined. Just be sure to use 250g in total of whichever flour you choose.
- 150g plain white flour and 100g wholemeal rye flour
- Or 250g plain white flour/gluten free flour
- 125g butter
- 150g sugar
- 30g cocoa powder
- 1 large, free range egg
For the topping:
- 250g cherry jam
- 50g chocolate chunks
- 200g chopped cherries
- 150g soft brown sugar
- 100g honey
- 175g butter
- 300g oats
- Preheat your oven to gas mark 4/170 degrees C
- Line a square 20cm by 20cm cake tin with grease proof paper.
- Cream the butter and sugar, then add the egg, cocoa and flour. You will need to get stuck in and use your hands to bring the mix together into a dough.
- Press the dough into the cake tin, using your hands to pack it down.
- Bake for 15 minutes.
- To make the topping, melt the butter, sugar and honey over a low heat. Then mix through the oats and half of the chopped cherries.
- When you take the biscuit out of the oven, spread the jam over it and scatter over the chocolate chunks.
- Then spoon the oat mix over the top of the jam. Decorate with the reserved cherries.
- Return it to the oven and bake for a further 30-40 minutes, until the oats are golden brown.
- Allow to cool completely before attempting to slice, it’s much easier and far less squishy/messy.