What better way to show off Scottish oats than in a flapjack. Smothered in the syrupy deliciousness of honey and golden syrup and studded with juicy dried fruit, the oats are still the hero that holds it all together. I fully intended to make the original recipe with mango and sour cherries (and definitely will do one day – what awesome flavours) but sadly on this occasion time got away from me and I had to make do with what was already in the cupboard. This meant a more classic raisin and sultana combination, keeping a little bit of the exotic twist with desiccated coconut. The flapjacks were light and just the right side of crumbly – a lovely texture thanks to the addition of desiccated coconut to the oats – and tasted gorgeous! You could also try swapping the raisins/sultanas for dried blueberries plus the grated zest of one lemon or chopped dried apple and dried cranberries.
2 tbsp golden syrup
4 tbsp runny honey
150g/5oz salted butter
150g/5oz porridge oats
100g/3½oz desiccated coconut
150g/5oz jumbo raisins and/or sultanas
- Preheat your oven to 180C/350F/Gas 4.
- Grease a square 20cm x 20cm baking tin.
- Melt the golden syrup, honey and butter together in a large saucepan over a low heat. Stir every so often to combine and remove the pan from the heat when the mixture is starting to foam a little.
- Mix the oats, coconut and raisins and sultanas in a bowl, tip into the saucepan and stir in.
- Scoop the flapjack mixture into your tin and pack down evenly by pressing with the back of a wooden spoon.
- Bake for around 25-30 minutes until the oats are golden-brown on top.
- Score the flapjack into pieces (I did 16 for relatively small snacks but feel free to go larger!) when it’s in the tin and still hot, then allow to cool completely in the tin before cutting fully and lifting out.
- Store in an airtight container.