Scottish Flapjacks

Not a pancake...looks more like an oaten version of a Rice Crispie treat. I did some research after a comment was made at our Glencoe gathering and found this tasty looking recipe...I will have to give them a try, this doesn't bode well for my continued weight loss though...

Flapjack Recipe

          Oatmeal biscuit recipe to make 12 - 16 flapjacks

Ingredients For Flapjacks:

75g of butter or margarine
50 - 75g light brown sugar
1 tablespoon of golden syrup
175g of porridge oats

Flapjack Baking Directions:

1. Put the butter or margarine, sugar and golden syrup into a saucepan and stir over a low heat until the fat and sugar have melted.

2. Add the porridge oats and blend thoroughly.

3. Press into a well greased 18cm square sandwich tin.

4. Bake in the centre of a moderate oven at 180c or 350f or gas mark 4 for 25 minutes or until evenly golden brown.

5. Mark into fingers whilst warm.

6. Allow to become almost cold in the tin before removing.

7. Enjoy!

 

Alternative Instructions For Flapjacks:

To make chocolate flapjacks:

Prepare flapjack mixture as above. Cool slightly then add 50g of chopped chocolate pieces before putting into the sandwich tin.

Taste Ye Back: Great Scots and the Food That Made Them recommends adding a good pinch of salt when stirring in the oats of a flapjack recipe.

A nutty flapjacks recipe can also be found in The National Trust for Scotland book The Scottish Kitchen by Christopher Trotter which uses chopped walnuts for a delicious and crunchy taste.

Maw Broon fae the Sunday Post has published a cookbook full of her favourite Scottish and family recipes. Read More About It!

Eating in has a cranberry, coconut and seed oaty flapjacks recipe which can be easily adapted for other seeds and dried fruit.