Scottish Flapjacks
Scottish Flapjacks
Ingredients
- 125 grams unsalted butter
- 100 grams soft brown sugar
- 100 grams golden syrup, or 80 grams golden syrup and 20 grams honey
- 1/2 teaspoon salt
- 1 teaspoon Scottish Five Spice, optional; ginger or cinnamon can also be used
- 200 grams rolled oats
- 50 grams fine-ground oatmeal
Instructions
- 1
In a saucepan, combine the unsalted butter, soft brown sugar, and golden syrup (or the mixture of golden syrup and honey).
⏱️ 2 min
- 2
Heat the mixture gently over low to medium heat, stirring constantly until the sugar is dissolved and the butter and golden syrup are fully combined. Do not overcook; the goal is just to dissolve the sugar.
⏱️ 5 min
- 3
Stir in the salt. If desired, add the Scottish Five Spice (or ginger/cinnamon) to the mixture and stir to combine.
⏱️ 1 min
- 4
Add the rolled oats and fine-ground oatmeal to the saucepan. Stir thoroughly, ensuring every single bit of oat is covered in the sticky, sugary, buttery mixture.
⏱️ 5 min
- 5
Line a baking tin measuring 27.5 x 17.5 cm (or 11 x 7 inches) with baking paper.
⏱️ 2 min
- 6
Pour the oat mixture into the lined baking tin. Use a palette knife or cake scraper to smooth the mixture out evenly to the edges, pressing it down firmly.
⏱️ 3 min
- 7
Place the tin in a preheated fan oven at 180°C and bake for 15 minutes, or until "lovely and golden."
⏱️ 15 min•🌡️ 180
- 8
Once removed from the oven, and while the flapjack is still warm, use a cake scraper or knife to score it into desired bar or square sizes. This helps in cutting cleanly once cooled.
⏱️ 2 min
- 9
Allow the flapjack to cool completely in the tin (approximately 1 hour). Once cooled, remove it from the tin using the baking paper and cut along the scored lines into individual squares.
⏱️ 60 min
- 10
Serve and enjoy the buttery caramel perfection.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Scottish Flapjacks
- 125 grams unsalted butter
- 100 grams soft brown sugar
- 100 grams golden syrup, or 80 grams golden syrup and 20 grams honey
- 1/2 teaspoon salt
- 1 teaspoon Scottish Five Spice, optional; ginger or cinnamon can also be used
- 200 grams rolled oats
- 50 grams fine-ground oatmeal
Instructions
- 1
In a saucepan, combine the unsalted butter, soft brown sugar, and golden syrup (or the mixture of golden syrup and honey).
⏱️ 2 min - 2
Heat the mixture gently over low to medium heat, stirring constantly until the sugar is dissolved and the butter and golden syrup are fully combined. Do not overcook; the goal is just to dissolve the sugar.
⏱️ 5 min - 3
Stir in the salt. If desired, add the Scottish Five Spice (or ginger/cinnamon) to the mixture and stir to combine.
⏱️ 1 min - 4
Add the rolled oats and fine-ground oatmeal to the saucepan. Stir thoroughly, ensuring every single bit of oat is covered in the sticky, sugary, buttery mixture.
⏱️ 5 min - 5
Line a baking tin measuring 27.5 x 17.5 cm (or 11 x 7 inches) with baking paper.
⏱️ 2 min - 6
Pour the oat mixture into the lined baking tin. Use a palette knife or cake scraper to smooth the mixture out evenly to the edges, pressing it down firmly.
⏱️ 3 min - 7
Place the tin in a preheated fan oven at 180°C and bake for 15 minutes, or until "lovely and golden."
⏱️ 15 min•🌡️ 180 - 8
Once removed from the oven, and while the flapjack is still warm, use a cake scraper or knife to score it into desired bar or square sizes. This helps in cutting cleanly once cooled.
⏱️ 2 min - 9
Allow the flapjack to cool completely in the tin (approximately 1 hour). Once cooled, remove it from the tin using the baking paper and cut along the scored lines into individual squares.
⏱️ 60 min - 10
Serve and enjoy the buttery caramel perfection.
⏱️ 1 min