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


A fruity flapjack

Fruity Scottish Flapjacks

A fruity take on a Scottish traditional sweet treat.
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Course: Slices / Bars / TrayBakes
Cuisine: British
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 wedges
Author: Emma


  • 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 3/4 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.
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