A special treat for St Andrew’s Day. Why not try our recipe and make some delicious ‘Cranachan inspired’ Raspberry Flapjack?
The traditional Scottish dish of Cranachan is a dessert with raspberries, oats, cream and whisky. This tasty flapjack has quite a few of those ingredients, but sadly not the whisky. Maybe you could pour yourself a wee tot to drink alongside?
It’s quick to prepare and takes less than half an hour in the oven.
2 tbsp golden syrup
125g light brown sugar
60g plain flour
275g porridge oats
1 tbsp natural yoghurt
50g cream cheese
200g icing sugar
Pre-heat the oven to 180º. Grease a loose based square baking tin, 20 x 20 cm.
Place the butter, syrup and sugar in a pan and heat gently and stir until the butter has melted.
Remove from the heat and stir in the oats and flour.
Spread half the mixture into the baking tin and then cover with a layer of the raspberry jam. Spread the remaining mixture on the top.
Bake in the oven for 25 min, until golden.
When it’s baked, remove from the oven and allow to cool. Remove from the tin while it is still warm.
While the flapjack is cooling, make the topping by combing the yoghurt, cream cheese and icing sugar and beat until you have a smooth texture.
Spread over the flapjack and leave it to set. Later, cut the flapjack into squares or fingers.
If you haven’t come across us before, Abbey Cottage is a family owned tearoom next door to the beautiful ruins of Sweetheart Abbey in South West Scotland. We serve coffees, light lunches (always some homemade soup available!) and Afternoon Tea.
We have just recently started posting recipes on our blog. The last one was Spicy Pumpkin Soup. Our plan is to share a new seasonal recipe every month or so, so please do look out for more coming soon.