Cranachan Flapjacks with Whisky Icing Drizzle

Post in collaboration with Hamlyns of Scotland

Scottish Cranachan Flapjacks with Whisky Icing Drizzle bring together all the flavours of this traditional dessert in a bite sized oaty snack. The combination of both oats and oatmeal in this flapjack, combined with honey and raspberry jam create both a texture and flavour sensation. Top them off with a drizzle of whisky icing - slàinte mhath!

Whilst Scotland is known for many great dishes and a fantastic natural larder I'm not sure if anything brings them all together quite like Cranachan does. This traditional dish combines honey, whisky, raspberries, oats and cream into a delicious dessert. I've used it as my inspiration for a twist on a flapjack made with Hamlyns Oats and Oatmeal. Raspberries are incorporated in jam form and honey binds the flapjack together. There's just a tablespoon of Whisky in the icing drizzle but if you'd prefer a teetotal version this can be substituted for water. The combination of both oats and oatmeal provided a wonderful texture and is something I'm going to be using in all my flapjacks going forward. 

This recipe is one of three for oat bars which have recently been published in a promotional leaflet commissioned by Hamlyns of Scotland. I was delighted to be asked to contribute once again following my previous recipe for Spiced Oaty Chicken Goujons. The 'Oat Bars Three Ways' leaflet was launched at Taste of Grampian and will be distributed at shows and events where Hamlyns are exhibiting over the coming months. Keep your eyes peeled and do let me know if you pick up a copy. 

• Blueberry and Lemon Oaty Breakfast Bars from Jac at Tinned Tomatoes
• Oaty Rhubarb Cheesecake Bars from Janice at Farmers Girl Kitchen

Hamlyns of Scotland is part of a family food business which started milling oats in 1888. Their traditional range of Oats and Oatmeal is produced from premium Scottish oats, grown and milled in Scotland - 100% Scottish from seed to mill to finished product. Hamlyns work closely with a network of farmers across Scotland, with the majority of their supplier located in the north east of Scotland, near their oat mill at Boyndie in Banffshire, in the heart of Scotland’s oat growing countryside. The mill is still one of the most modern oat processing mills in Europe, combining the latest oat milling techniques with traditional customs. In 2012 the installation of a wind turbine made them the first oat mill in modern times to be fully powered by wind.

Cranachan Flapjacks with Whisky Icing Drizzle

Makes 24

Ingredients

Flapjacks

150g Salted Butter

100g Golden Caster Sugar

3 Tbsp Honey

300g Hamlyns Scottish Porridge Oats

100g Hamlyns Pinhead Oatmeal

200g Raspberry Jam

Whisky Icing

50g Icing Sugar

1 Tbsp Whisky (or water for a teetotal version) 

Preheat your oven to 160c degrees and grease/line a 34cm x 20cm tray bake tin.

Melt together the butter, golden caster sugar and honey over a low heat in a good sized pan.

Once melted, stir in the Hamlyns porridge oats and oatmeal and mix until well combined.

Tip half of the flapjack mixture into the prepared tin and smooth down firmly with the back of a metal spoon.

Carefully spread the raspberry jam over the base flapjack - you may find this easier if you give it a good mix or warm it first. 

Sprinkle the remaining oat mixture over the jam and again firm down well. 

Bake for 20-25 minutes or until the edges are just beginning to turn golden.

Cut the cranachan flapjack into 24 squares whilst still warm, but leave them to fully cool in the tin.

To make the whisky icing sieve the icing sugar into a bowl, add the whisky and beat until smooth. The consistency should be that of double cream. 

Drizzle the whisky icing over the cranachan flapjacks using a disposable piping bag or spoon.

Once the icing has set recut the flapjacks and remove them from the baking tin.

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Disclosure: This is a commissioned post for Hamlyns. As always, all views expressed are my own. Thank you for supporting the brands who make it possible for me as a passionate Scottish Food Blogger to continue to share my Edible Food and Travel Adventures with you. I’m super choosy who I work with and promise to bring you only the cream of the crop.