Fruity Scottish Flapjacks - Bake Then Eat

Fruity Scottish Flapjacks

A tin of flapjacks with a scatter of oats, sultanas with a scottish tartan tie


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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 🙂


a tin of flapjacks


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?


A flapjack on a plate with some sultanas and oats


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.


close up of a flapjack


But then there are those that will say sultanas are not very traditional, but hey I really like them 😉


flapjack on a plate next to a tin of flapjacks


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!


flapjack on a plate


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 😉


flapjacks in a tin with rolled oats and sultanas with a tartan tie


Fruity Scottish Flapjacks
Prep time
Cook time
Total time
A fruity take on a Scottish traditional sweet treat.
Recipe type: Slices / Bars / TrayBakes
Cuisine: British
Serves: 8 wedges
  • 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)
  1. Preheat your oven to 190C / 375F / Gas mark 5
  2. Prepare a 7 inch tin by lightly greasing it place it aside for the minute.
  3. In a small saucepan, melt the butter, sugars and the golden syrup (light corn syrup) together. Careful not to boil or burn the mixture.
  4. Once fully melted, place aside to cool slightly.
  5. 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.
  6. Carefully pour your melted ingredients over the dry and stir together until well combined.
  7. Lightly press your mixture into your prepared tin and place into your oven for 20 minutes.
  8. 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.
    flapjack fresh out of the oven
  9. 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.
  10. Then serve.
    close up of flapjacks in their tin


Author: Emma

Always Vegetarian and sometimes Vegan. I'm a Sugar & Banana addict. I make healthy treats when I have just inhaled my body weight in sugar!

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