Cherry Oat Munchies

Instructions

1. Get the Tomor out of the fridge and put it somewhere warm about 1/2 an hour before you want to start cooking.
2. Pre-heat the oven to Gas Mark 4 / 180C / 350F.
3. Line 2/3 baking sheets with silicone parchment. In a bowl, beat together the caster sugar, the light muscovado sugar and the softened Tomor until they become pale and fluffy. (If you have forgotten to get the Tomor out earlier, zap it in the microwave in a small bowl for 30 second bursts until it looks soft, but isn’t running all over the bowl.)
4. Stir in the flour and oats and mix them well in.
5. Roughly chop about ¾ of the cherries.
6. Stir in all the cherries and the sultanas.
7. Shape the mixture with your hands and pat the cookies slightly flattish on the baking sheet. Try to leave them a little rough on top as this gives a lovely rustic, crunchy finish. The mixture is sticky, but not impossibly so.
8. You should get about 20 munchies, but it does depend on how big you want them! They will spread slightly while cooking and if they’re too close together, they end up as squares instead of rounds; but I’ve never yet found that square sides make them last any longer in the tin! If you’re making them for an occasion, be sure to allow space between them for the spreading so that you end up with lovely round munchies.
9. Bake them for 15-20 minutes until golden and smelling divine.
10. Allow them to cool on their trays for 5 minutes, then gently remove them to a cooling rack and allow them to cool completely.