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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 –

Caithness & Sutherland Walking Festival 5-21 May
Muirkirk Walking Festival 5-6 May
Irvine Valley Walking Festival    11-13 May
Newton Stewart Walking Festival 11-17 May
Lower Annandale Walking Festival 11-13 May
Aviemore Annual Walking Festival 12-20 May
Ballater Royal Deeside Walking Week 18-25 May
Upper Nithsdale Walking Festival 26-28 May
Angus Glens Walking Festival  31 May – 3 June
Glen Affric Walking Festival 1-3 June
Langholm Walking Festival 1-3 June
Aboyne Outdoor Activities Festival 21-29 July
Spirit of Speyside Walking Festival 23-27 August
Scottish Borders Festival of Walking 1-8 September
East Dunbartonshire Walking Festival 8-9 September
South Carrick Walking Festival  21-24 September
Blairgowrie & East Perthshire Walking Festival 28 September – 3 Oct
Moffat Walking Festival 5-7 October
Cowal Walking Festival (Cowalfest) 5-14 October
Crieff & Strathearn Drovers’ Tryst 6-13 October

More information can be found on the website

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.

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