- 375g Scottish Oats (1.5 cups)
- 170g Unsalted Butter (6oz)
- 120g Demerara Sugar (1/2 cup)
- 5 tbsp Golden Syrup (This can be replaced with corn or maple syrup, honey)
- 1/2 Mackay's Scottish Three Berry Jam
How to Make
Preheat the oven to 150 degrees Celsius or 300 degrees Fahrenheit.
Line a baking tray with baking/parchment paper. Make sure you use enough that you can lift the flapjacks out if the tray is deep.
Heat a pan on the stove on a low heat. Add the butter, sugar, and syrup and stir slowly so that the mixture blends together. Don’t let it boil!
Once the sugar is dissolved and the butter all melted take it off the heat and add the oats, stirring so they are fully covered.
Tip half of the mixture into the lined baking tray and smooth with the back of a spoon. Take the jam and spread it over the base layer. It’s easiest to do this by dotting a few spoons across it and then spreading to join them together.
Add the other half of the mixture on top and smooth down with the back of a spoon.
Put the tray in the oven and bake for around 35-45 minutes, depending on how crispy you like your flapjacks. They won’t harden in the oven but they will turn a darker brown so keep an eye on it.
Remove from the oven and allow to cool for about 10 minutes before slicing into squares, then leave to cool fully in the tin.