The Scottish flapjack isn’t be confused with the American pancake. They are totally different but equally delicious. As a boy growing up in Scotland my sister and I used to make flapjacks in our mother’s kitchen as long as we cleaned up afterwards! Really very simple ingredients but it’s important to use the right kind of oats. Rolled oats are too coarse but oats that are rolled and coarsely milled are just the ticket. Hamlyn’s of Scotland Porridge Oats make the perfect oats straight out of the bag. For the flour use a wholemeal flour or a barley based flour such as Barony Mills Beremeal from the Orkneys
Traditional Scottish Flapjacks
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6oz unsalted butter
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4oz Soft Light Brown Sugar
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4oz Flour *
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5oz Hamlyns of Scotland Porridge Oats
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1 tsp Bicarbonate of Soda
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¼- ½ cup chopped raisins, walnuts, pecans as desired
* Wholemeal flour best to use or Barony Mill Beremeal
Ingredients
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6oz unsalted butter
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4oz Soft Light Brown Sugar
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4oz Flour *
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5oz Hamlyns of Scotland Porridge Oats
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1 tsp Bicarbonate of Soda
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¼- ½ cup chopped raisins, walnuts, pecans as desired
Method
- Pre-heat oven to 350F
- Melt the butter and sugar in a large non-stick pot, stirring until almost dissolved
- Remove from heat and stir in all remaining ingredients mixing well together
- Line a 7" x 11" baking pan with parchment paper with paper up the sides.
- Press the mixture firmly and evenly into the pan.
- Place in the middle rack of the oven and bake for about 20 minutes. Can bake longer for a crunchier flapjack but be careful not to burn.
- Remove pan and let it cool for about 15 mins before lifting the contents onto a cutting board
- Cut into squares with a pizza cutter and let flapjacks cool to room temperature before storing into airtight container.
**For a large hungry family double the recipe and use a larger baking pan.