Directions

1. Pre-heat the oven to 180C/160C fan/350F/Gas Mark 4

2. Grease the 12 hole muffin pan with butter and place a strip of parchment about 1″ thick across each hole or by lining 2 baking trays with parchment paper.

3. In one bowl, mix the dry ingredients together: oats and/or granola, glace cherries, sour cherries, organic sultanas and orange zest.

4. Separately in a medium saucepan add the coating ingredients: butter, sugar, flour, and Algarve Nectar (or honey or golden syrup). Melt them together over low heat until all the densities have dissolved together creating one mixture.

5. Pour the caramel coating over the dry mixture and stir it well to combine. You will find the more you mix, the more the lumps of wetness combine with the remaining dry mix.

6. Take two spoons, drop spoonsful of the mix into your prepared tray.

7. Bake for 18-20 minutes until golden in amber gold in colour. Here’s the catch… you need to catch them before they are so crispy you could use them as frisbees, and after they are still soft and flapjacky. It does that a little bit of trial and error to know when this point is, so, if you are a beginner, bake one at a time until you get the timing perfect, at this point cook the whole batch together.

8. Allow them to cool completely in the trays (remember HOT MOLTEN LAVA), use the ends of the tabs and gently pull them out. You may need to smooth of any stuck edge bits gently with a knife.

9. Melt the chocolate (I melted mine for 30 seconds, stirred and then in intervals of 10 seconds stirring in between). Gently holding the top edges of your biscuit, dip the base of the biscuit into the melted chocolate, turn them upside down and place them back on a try a or cooling rack to harden.