Fruity Scottish Flapjacks
A fruity take on a Scottish traditional sweet treat.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 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 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.