Jammy Flapjacks are the perfect snack for a picnic or a foraging expedition. I used raspberry jam, but you could easily use your favourite jam either shop brought or homemade, but whichever jam you use they are incredibly tasty.

Adding the small amount of gin is completely optional and it would not be a problem if you decide not to use it.

210g butter

170ml golden syrup

300g Scottish porridge oats

280g raspberry jam

1tbs raspberry gin liquor, or your favourite gin

Method

Preheat your oven to 200c, gas 6, 400f

Use 10g of the butter to grease your 20cms x 20cms brownie pan and line it with grease proof paper, when you do this ensure that you cut the paper so that you line the sides and base with two pieces, to make it easier when you lift the flapjacks out of the pan, as they are quite soft and fragile.

Melt the rest of the butter with the golden syrup until the butter has melted over a medium heat stirring regularly.

Add the oats to the pan and stir well to combine.

When your oats are completely coated, add half the mixture to the greased tin, spread out and press down firmly.

Mix the gin liquor with the jam, if your using it, then spread the flapjack base with the jam, then spoon over the rest of the flapjack mixture and spread it out in an even layer.

Pop in the oven and bake for 20 – 25 minutes, or until the flapjacks are perfectly golden brown.

When they are cooked remove from the oven and allow to cool for 15 minutes in the tin.

Use the grease proof paper to lift them out the tin, be careful as they are still quite soft and fragile at this stage.

When they are cold cut into 10 bars.