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Dundee Marmalade flapjacks

Dundee Marmalade Flapjacks

Make these delicious Dundee Marmalade Flapjacks from the Dairy Diary that everyone will love! They are simple to make and taste even better with a little whisky in the marmalade!


5/5

18 squares

40 mins

Dundee Marmalade flapjacks

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.


Cook’s Tips

Pack cooled flapjacks in a freezer bag and freeze for up to a month. Marmalade with malt whisky can also be used. Add raisins or 1 teaspoon ground ginger if you like.

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Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

  1. 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.

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