Dundee Marmalade Flapjacks
Everyone loves these delicious Dundee Marmalade Flapjacks taken from the Dairy Diary.
Ingredients
Butter 175g (6oz)
Soft light brown sugar 75g (3oz)
Golden syrup 4 tbsp
Fine cut Dundee/Scottish orange marmalade 5 tbsp
Rolled oats 350g (12oz)
Instructions
1
Preheat oven to 180°C/160°fan/Gas 4. Line an 18 x 28cm (7 x 11in) traybake tin with baking paper.
2
Cut butter into chunks straight into a pan, add sugar and syrup. Stir over a low heat and when melted remove from heat. Stir in 2 tablespoons marmalade, then oats.
3
Tip into tin, level out and press down well. Bake for 25 minutes until golden. Mark into squares, cutting almost all the way through. Spread remaining marmalade over as a glaze and leave in tin to cool.
4
Lift out of tin, then break up flapjacks along the lines.
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I’ve made these several times now. They are very popular and easy to make. The bitter marmalade balances very well with the normally very sweet flapjack taste making them less overpowering.
A real winner.