Squidgy Raisin Flapjacks

The summer-like weather during April must have made think of enjoying time walking in our beautiful Scottish countryside. In days langsyne Scots walked because they had to but nowadays walking is done for pleasure as is testified by the ever-growing number of Walking Festivals. Two Walking Festivals have already been held – WalkIslay Walking Festival and East Lothian Walking Festival – and today sees the last day of the Lomond & Clyde Walking Festival. But as the following list shows there are many more to come during 2007 –

More information can be found on the website http://walking.visitscotland.com/events/

There is nothing to beat a fly cup when you are out in the open air and this week’s recipe – Squidgy Raisin Flapjacks – will make a tasty fancie piece to go with your brew. But do remember, when out in the Scottish open-air to be like a Boy Scout – always prepared – as we notoriously can have all four season’s weather in the one day!

Squidgy Raisin Flapjacks

Ingredients:  8oz porridge oats; 4oz butter; 2oz Demerara sugar;
1 tablespoon syrup; 3oz raisins; pinch salt

Method:  Preheat oven 180 deg C/ Gas Mark 4. Grease a shallow, oblong tin (7x11 inch). Melt the butter, sugar and syrup together over a low heat, stirring together with a wooden spoon. Remove pan from heat, add to oats, raisins and salt in a deep baking bowl. Pour mixture into the tin and press down. Bake for 20 minutes. Leave to cool then cut into squares. Keep in an airtight tin.