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Cranachan flapjacks
Cranachan flapjacks is a traditional Scottish recipe for a classic snack bar or treat of frozen raspberries and a dash of whisky with oats that's great served on Burns night. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Cranachan flapjacks.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
12
Rating: 
Tags : Vegetarian RecipesBaking RecipesScottish Recipes
Celebrate Burns Night with flapjacks inspired by a classic Scottish dessert. Made with frozen raspberries and a dash of whisky, you won't be able to get enough of this bake.
Ingredients:
150g salted butter
75g clear honey
75g soft light brown sugar
250g Scottish oats
100g frozen raspberries
75g raspberry jam
To decorate:
50g icing sugar
2 tsp whisky
Method:
Pre-heat the oven to 180°C (160°C fan/355°F/Gas Mark 4). Grease and line the base of a 20cm square baking tin with baking paper.
Heat together 150g salted butter, 75g clear honey and 75g soft light brown sugar in a medium saucepan over a low heat, stirring to combine, until the butter is fully melted. Take off the heat and stir in 250g oats and 100g frozen raspberries.
Scrape this mixture into the prepared tin, smooth the top, then make about 24 small indents across the flapjack. Dot 75g raspberry jam into the indents, then transfer to your pre-heated oven and bake for 20-25 mins until golden brown. Leave to cool completely in the tin before cutting into 12 pieces.
Put 50g icing sugar in a bowl and stir in 2 tsp whisky (or water) to make a thick, pourable icing, then drizzle over the flapjacks. These will keep for up to 2 weeks in an airtight container.
