Go Back
+ servings
A fruity flapjack
Print Recipe
No ratings yet

Fruity Scottish Flapjacks

A fruity take on a Scottish traditional sweet treat.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Slices / Bars / TrayBakes
Cuisine: British
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.