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Cranachan flapjacks recipe

Cranachan flapjacks recipe

16 ratings

Celebrate Burns Night with flapjacks inspired by a classic Scottish dessert. Made with frozen raspberries and a dash of whisky, you won't be able to get enough of this bake. See method

  • Makes 12
  • 20 mins to prepare and 20 mins to cook
  • 266 calories / serving
  • Freezable
  • Vegetarian


  • 150g salted butter
  • 75g clear honey
  • 75g soft light brown sugar
  • 250g Scottish oats
  • 100g frozen raspberries
  • 75g raspberry jam

To decorate

  • 50g icing sugar
  • 2 tsp whisky

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    7g 36%
  • Sugars

    22g 25%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 34.9g Protein 2.4g Fibre 2.1g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line the base of a 20cm square tin with baking paper.
  2. Heat 150g salted butter, 75g clear honey and 75g soft light brown sugar in a medium saucepan over a low heat, stirring to combine, until the butter is fully melted. Remove from the heat and stir in 250g Scottish oats and 100g frozen raspberries.
  3. Scrape into the prepared tin, smooth the top, then make about 24 small indents across the flapjack. Dot 75g raspberry jam into the indents, then bake for 20-25 mins until golden brown. Leave to cool completely in the tin before cutting into 12 pieces.
  4. Put 50g icing sugar in a bowl and stir in 2 tsp whisky (or water) to make a thick, pourable icing, then drizzle over the flapjacks. Will keep for up to 2 weeks in an airtight container.

Tip: Freeze the un-iced flapjacks in an airtight container.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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