Cranachan Flapjacks with Whisky Icing Drizzle by Claire Jessiman 

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.

Scottish Cranachan Flapjacks with Whisky Icing Drizzle bring together all the flavours of this traditional dessert in a bite sized oaty snack. Top them off with a drizzle of whisky icing - slàinte mhath!
Claire Jessiman is a Scottish Freelance Food and Travel writer based in Aberdeenshire who has been blogging her Edible Scottish Adventures as Foodie Quine since 2012.

A mum of two and wife of one, she is passionate about cooking from scratch, seasonality, food education and family-friendly recipes. She’s always keen to seek out food specialties, markets and experiences whilst travelling in the UK and abroad and is eager to champion local farmers, suppliers and producers.

Addicted to social media, Claire is also partial to cheese, gin, peanut butter and rhubarb and is permanently looking for the recipe that can successfully combine them all.
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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) 

1 Preheat your oven to 160°C. Line a 34cm x 20cm tray bake tin.
2 Melt together the butter, golden caster sugar and honey over a low heat in a good-sized pan.
3 Once melted, stir in the Hamlyns porridge oats and oatmeal and mix until well combined.
4 Tip half of the flapjack mixture into the prepared tin and smooth down firmly with the back of a metal spoon.
5 Carefully spread the raspberry jam over the base flapjack - you may find this easier if you give it a good mix or warm the jam first. 
6 Sprinkle the remaining oat mixture over the jam and again firm down well. 
7 Bake for 20 to 25 minutes or until the edges are just beginning to turn golden.
8 Cut the cranachan flapjack into 24 squares whilst still warm but leave them to fully cool in the tin.
9 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. 
10 Drizzle the whisky icing over the cranachan flapjacks using a disposable piping bag or spoon.
11 Once the icing has set recut the flapjacks and remove them from the baking tin and enjoy! 

In association with Taste Communications, Scotland’s food and drink communications company