Cranachan flapjacks recipe
Created by The Tesco Recipes team
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.
See method- Makes 12
- Takes 40 mins
- 266 calories / serving
- Freezable
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 1115kJ 266.0kcal
- Fat
- 13g
- Saturates
- 7g
- Salt
- 0.3g
- Sugars
- 22g
of the Reference intake
Carbohydrate 34.9gProtein 2.4gFibre 2.1g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line the base of a 20cm square tin with baking paper.
- Heat 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. Remove from the heat and stir in 250g Scottish oats and 100g frozen raspberries.
- Scrape into the prepared tin, smooth the top, then make about 24 small indents across the flapjack. Dot 75g raspberry jam into the indents, then 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. Will keep for up to 2 weeks in an airtight container.
- See more Flapjack recipes
Tip
Freeze the un-iced flapjacks in an airtight container.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
