I though it was about time to do another Scottish recipe, as it’s been a while since my last Scottish baking adventure. And in the spirit of trying as many of the Scottish baking treats as possible I thought I should go for a classic. Flapjacks with a small twist making them fruity Scottish flapjacks instead 🙂
These are a yummy sweet chewy treat that is packed full of oats and sultanas and there is even a small hint of ginger in them. These make wonderful lunch box treats, who can resist a lovely flapjack?
Another great thing about these is you can use this as a base recipe and add in what you like. If you don’t like sultanas you could easily add dried tropical fruit and a few tablespoons of shredded coconut. Chocolate chips would also work well here. Or a drizzle of chocolate over the top would be lovely. But I wanted to keep mine a little more traditional.
But then there are those that will say sultanas are not very traditional, but hey I really like them 😉
What I really like about this recipe is it’s so simple to make. All it takes is one small saucepan and a large mixing bowl, hardly any dishes at all! Seriously who likes doing dishes? Melt half the ingredients together butter, sugars and golden syrup, allow it to cool a little then add it to the big bowl of oats, ginger and sultanas. Seriously simple!
These will stay soft and chewy for up to 5 days in an airtight tin, if you can get them to last that long. These are great for all the family and could almost be considered healthy… well I did say almost 😉*Measurements in cups is a guide, this recipe was made with metric weight*
- 125 grams Unsalted butter, (1 stick and 1 tablespoon)
- 25 grams dark brown soft sugar, (1/8 cup)
- 100 grams soft light brown sugar, (1/2 cup)
- 5 tablespoons golden syrup, light corn syrup can be used instead
- 225 grams rolled oats, (2 and ¾ cups)
- 1 teaspoon ground ginger
- A pinch of salt
- 75 grams sultanas, (1/2 cup)
- Preheat your oven to 190C / 375F / Gas mark 5
- Prepare a 7 inch tin by lightly greasing it place it aside for the minute.
- In a small saucepan, melt the butter, sugars and the golden syrup (light corn syrup) together. Careful not to boil or burn the mixture.
- Once fully melted, place aside to cool slightly.
- In a large mixing bowl put your rolled oats in with your pinch of salt, teaspoon on ginger and sultanas. And give a stir so they are well mixed together.
- Carefully pour your melted ingredients over the dry and stir together until well combined.
- Lightly press your mixture into your prepared tin and place into your oven for 20 minutes.
- Take out of the oven and lightly score your wedges into the hot flapjack and leave your flapjacks in the tin to cool for 15 minutes.
- After 15 minutes take them out of the tin and carefully snap along scored lines and leave them on a cooling rack to fully cool down.
- Then serve.