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.
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.
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.